Jazar wa Kusa (Zucchini and Carrots)

• 2 large carrots, or 4 smaller carrots, or the equivalent amount peeled baby carrots, sliced diagonally 1/4 inch thick.
• 2 zucchini, ends trimmed, sliced diagonally about 1/4 inch thick
• 1 tsp freshly ground cumin seeds
• salt and pepper to taste
• 2 Tbsp olive oil

A recipe from Egypt!

In a large bowl, toss the carrots and zucchini together with the cumin and season with salt and pepper. Heat the oil in a large skillet over med-low heat and cook the carrots and zucchini until crisply and tender, 25 to 30 minutes, tossing frequently. Serve hot. Garbished with herb of your choice if you like!