For the zucchini-carrot vegetable, stew the carrots with the butter for 10 minutes in a closed pot, then add zucchini and stew for another 10 minutes.
Season the zucchini-carrot vegetables with salt, pepper, sugar and thyme, season to taste, stir in the parsley.
Preparation Tip:
Stir some whipped cream into the zucchini-carrot vegetables as well.