Zucchini and Carrots with Fresh Herbs

 

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

• 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.