Begin by thoroughly washing 2 zucchinis and 2 medium-sized carrots. Slice the zucchinis into half-moons, aiming for about ¼ inch thickness. Cut the carrots into thin rounds.

In a large mixing bowl, combine the sliced zucchini and carrots with 2 tablespoons of olive oil, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Add ½ teaspoon of garlic powder, 1 teaspoon of sea salt, and a dash of ground black pepper. Toss until coated.

Place a large skillet over medium heat and add 1 tablespoon of ghee. Allow the ghee to melt and heat until it shimmers.

Add the seasoned zucchini and carrots to the skillet in a single layer, sauté for approximately 8 to 10 minutes, stirring every 2-3 minutes.

Once the vegetables are tender, taste and adjust seasoning. Optionally add a splash of lemon juice before serving.

Transfer the sautéed carrots and zucchini to a serving dish. Serve warm as a side or light salad.