Dutch Zucchini

There is really nothing especially Dutch about this dish except that I invented it in Amsterdam and orange is the color -fittingly- of the Netherlands' ruling House of Orange. It makes a very tasty side dish when zucchini are in abundance. 

1 zucchini

2 carrots

1 small roll or baguette

2 Tablespoons butter (oil if vegan)

Cut zucchini in half. Using a spoon scoop out the seeds.  Discard the seeds and cube the zucchini halves. 

Peel and dice carrots. 

Cube roll/baguette. 

Sauté zucchini, carrots and bread in the butter. Salt and pepper to taste.