1/2 lb Carrots;

    1/2 lb Zucchini;

      1 tb Betty's Butter

      2 tb Fresh Lemon Juice;

           Salt and pepper to taste;
      1 tb Poppy seeds;

  Cut carrots and zucchini into 1/8" thick julienne strips.  Place a
  steamer basket over boiling water and cook carrots, covered, until
  crisp-tender 3 minutes.  Remove to a bowl and keep warm.  Steam
  zucchini, covered, until crisp-tender 1 minute and add carrots.  Heat
  butter, lemon juice, salt and pepper; stir into vegetables.  Sprinkle
  with poppy seeds and serve. Food Exchange per serving:  1 VEGETABLE
  EXCHANGE + 1/2 FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
  108mg; FAT: 3g;

  Source: Lightly and Easy Diabetes Cuisine by Betty Marks
  Brought to you and yours via Nancy O'Brion and her Meal-Master