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Prep 25min
Total25min
Servings4
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Ingredients
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
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Steps
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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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.
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