Zucchini and Carrots with Fresh Herbs

Zucchini and Carrots with Fresh Herbs

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

Prep Time

05

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Steaming is one of the best ways to retain all of a veggie’s valuable vitamins and minerals.
Variation
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!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 4 g,),
  • Cholesterol 15 mg;
  • Sodium 200 mg;
  • Total Carbohydrate 9 g
    • (Dietary Fiber 3 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.