3 medium zucchinis
1 small yellow squash
1 carrot, trimmed and peeled
4 tablespoons unsalted butter
¼ teaspoon freshly chopped sage
Julienne carrot, squash and one of the zucchini; you want thin, 4-inch lengths. Season with salt and set aside.
Trim ends from the remaining zucchinis and slice into 2-inch sections. Hollow out the centers; discarding the seeds and pulp.
Snugly fill the cavity with the julienned vegetables; the hollowed zucchini serves as a wrapper of sorts.
In a skillet, melt butter over low to medium heat until browned; not burned -- about 3-5 minutes. Add fresh sage and remove from heat; pour into a small container and set aside.
In the same skillet, add ¼ cup water with a pinch of salt and bring to a light simmer over medium heat. Place zucchini bundles into skillet and simmer 3-5 minutes for crisp tender vegetables. Remove from heat. Drizzle with sage brown butter and salt and pepper to taste.
Serves four to six.