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Steps
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.
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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!
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Nutrition Facts
Serving Size:1 Serving
Calories
90
Calories from Fat
55
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
200 mg
Potassium
600 mg
Total Carbohydrate
9 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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