Begin by washing and peeling your carrots. Slice them into thin rounds, about 1/4 inch thick. Then, wash your zucchinis and cut them into similar rounds.

In a large mixing bowl, combine your sliced carrots and zucchinis. Drizzle in olive oil and sprinkle with dried thyme, parsley, garlic powder, dried oregano, sea salt, and black pepper. Toss everything together.

Place a large skillet on the stovetop over medium heat. Add ghee or olive oil, allowing it to melt and shimmer for about 1-2 minutes.

Once the skillet is hot, introduce the sliced carrots first. Sauté them for about 2-3 minutes until they start to soften.

After the carrots have begun to soften, add in your sliced zucchini to the skillet, stirring occasionally.

As the vegetables near their final cooking stage, taste and adjust the seasoning if necessary. Once vibrant and tender, remove from heat.

Transfer your sautéed carrots and zucchini to a serving platter. Serve immediately.