Herbed Carrots and Zucchini

A Betty Crocker cookbook shares a recipe packed with vitamin A! Fresh veggies get steamed, stirred and mixed with fresh herbs.

Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings

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2	medium carrots, sliced (1 cup)
4	medium zucchini, cut into julienne strips (3 cups)
1	tablespoon chopped fresh or 1 teaspoon dried sage leaves
1	teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/4	teaspoon salt
1/4	teaspoon pepper
1	tablespoon olive or vegetable oil
2	teaspoons lemon juice

Serve with...

Grilled Lemon Thyme Chicken Breasts
Total Time: 35 min

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.
High Altitude (3500-6500 ft): No change.

Health Twist

Zucchini is a summer squash variety that offers a mere 9 calories per half-cup. A colorful addition to many cooked dishes, zucchini can also be enjoyed raw. For a low-calorie snack, dip zucchini sticks into salsa or a fat-free sour cream dip.

Nutrition Information:

1 Serving: Calories 80 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 140%; Vitamin C 20%; Calcium 4%; Iron 6% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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