Carrots with Zucchini, Garlic and Capers

5 medium sized carrots, sliced
3 cloves garlic, minced
2-3 small zucchini, sliced
Pinch of rosemary
2 tbsp butter
salt and pepper
1 tbsp capers

Slice carrots and zucchini about ¼ inch thick. Melt butter in a frying pan over medium heat, lightly sauté garlic, then stir in carrots and cook 2 minutes.
Stir in zucchini, rosemary, salt and pepper to taste.
Stir until zucchini is heated through, then add 1 or 2 tbsp water and cover pan.
Cook over medium heat until carrots are barely fork tender, shaking pan and stirring occasionally.

Stir in capers and serve.