In a big bowl, add the sliced zucchini and carrots.
2 zucchinis, 3 to 4 carrots
Pour the olive oil over the sliced vegetables, and sprinkle with all the herbs and spices.
1 tsp. dried thyme, 1 tsp. dried parsley, 1 tsp. garlic powder, ¼ cup olive oil, ½ tsp. dried oregano
Season to taste with salt and pepper, then toss until everything is well coated.
Sea salt and ground black pepper
Preheat the skillet over medium heat, and melt the ghee.
2 tbsp. ghee or olive oil
Saute the vegetables while tossing them until tender, about 8 to 10 minutes.