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
  • Servings 4

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

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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