1In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender.
2In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.