Description
Enjoy a flavorful and nutritious side dish with this Sautéed Carrots and Zucchini recipe. This dish is a perfect combination of tender-crisp vegetables seasoned with herbs and garlic, creating a delightful addition to any meal.
Ingredients
Scale
For the Sautéed Carrots and Zucchini:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 medium carrots, peeled and thinly sliced
- 2 medium zucchini, sliced into half-moons
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat the olive oil: In a large skillet over medium heat, add the olive oil.
- Sauté garlic: Add minced garlic and sauté for 30 seconds until fragrant.
- Cook carrots: Add sliced carrots, cook for 4–5 minutes until beginning to soften.
- Add zucchini: Include zucchini and sauté for another 5–6 minutes until tender.
- Season and serve: Season with salt, pepper, and herbs. Remove from heat, sprinkle with parsley, and serve warm.
Notes
- You can enhance the flavor by adding lemon juice or grated Parmesan before serving.
- Yellow squash can be a good substitute for zucchini in this recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg