Zucchini and Carrots with Fresh Herbs

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

  • 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

  • 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

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!

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.