Herbed Carrots and Zucchini

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    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.