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Herbed Carrots and Zucchini

  • 4servings
  • 25minutes
  • 80calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 medium carrots, sliced (1 cup)

  2. 4 medium zucchini, cut into julienne strips (3 cups)

  3. 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves

  4. 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon pepper

  7. 1 tablespoon olive or vegetable oil

  8. 2 teaspoons lemon juice

Instructions Jump to Ingredients ↑

  1. In 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.

  2. In 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.

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