Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender 1 minute and add carrots. Heat butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle with poppy seeds and serve. Food Exchange per serving: 1 Vegetable Exchange + 1/2 Fat Exchange Cal: 47; Cho: 3mg; Car: 6g; Pro: 2g; Sod: 108mg; Fat: 3g;

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