Begin by slicing the zucchini into half-moon shapes, about a quarter inch thick, to ensure even cooking. Thinly slice the carrots as well, aiming for uniform pieces for a consistent texture. Once sliced, place the zucchini and carrots into a large mixing bowl, making sure they are ready for seasoning.

Drizzle olive oil over the sliced vegetables and sprinkle them generously with dried thyme, parsley, garlic powder, oregano, sea salt, and black pepper. Using your hands or a large spoon, toss everything together until the veggies are evenly coated in the flavorful mixture.

In a large skillet, heat over medium heat and add ghee, allowing it to melt completely and coat the pan. You’ll know it’s ready when the ghee starts to shimmer.

Add the seasoned vegetable mixture to the skillet, spreading it out evenly. Sauté the carrots and zucchini for about 8 to 10 minutes, stirring occasionally.

As the vegetables reach a vibrant tender-crisp stage, taste and adjust the seasoning if needed. Toss in some additional herbs at this stage if you prefer more freshness.

Transfer the sautéed carrots and zucchini to a serving dish while they’re still warm. You can enjoy this side dish on its own or pair it with grilled proteins.