- 2 medium zucchini
- 350 g pumpkin
- 15 g butter
- 2 slices bacon, sliced
- 3 teaspoons fresh rosemary, chopped
Directions See How It's Made
- Cut zucchini & pumpkin into thin sticks.
- Boil, steam or microwave zucchini & pumpkin until just tender; drain.
- Melt butter in medium saucepan, add bacon, stir over medium heat until bacon is starting to crisp.
- Add rosemary zucchini & pumpkin & toss lightly to combine.