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Zucchini and Carrots with Fresh Herbs

Tender-crisp veggies sautéed with a buttery herb sauce. Mmm!

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( 11 Ratings)

11 Ratings

5 Stars 36%

4 Stars 36%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 5 min
Total Time 20 min
Servings 4

Ingredients

2: medium carrots, sliced (1 cup)

4: medium zucchini, cut into julienne strips

2: tablespoons butter or margarine

1: tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves

1: teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed

2: teaspoons lemon juice

1/4: teaspoon salt

1/4: teaspoon pepper

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Directions

1 Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
2 Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

EXPERT TIPS

Expert Tips

Steaming is one of the best ways to retain all of a veggie’s valuable vitamins and minerals.

If you have some veggies left over, use them the next night as a baked potato topper. Sprinkle with grated Parmesan cheese for even more flavor the second time around!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 90
Calories from Fat: 55 ),

% Daily Value

Total Fat: 6 g; 6 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 200 mg; 200 %;
Total Carbohydrate: 9 g; 9 %
(Dietary Fiber 3 g 3 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 16%;
Calcium: 4%;
Iron: 6%;

Exchanges:

2 Vegetable; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 8/29/2010 9:18:08 PM REPORT ABUSE CateC_BettyCrocker_MOD said:

Rating:

This was a lovely side that brought a nice color to the plate. I had fresh sage, but not fresh dill... so I used fresh basil and parsley instead. Nom, nom, nom.

This reply was: Helpful Inspiring

Posted 6/1/2009 11:47:16 AM REPORT ABUSE patienceforj said:

Rating:

Nice flavor! In my husband's own words, "You always know how to make vegetables taste good.".....Well Betty Crocker knows how, I just needed a little help!

This reply was: Helpful Inspiring