Zucchini Bundles with Brown Butter and Sage

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.