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Herbed Carrots and Zucchini

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Betty Crocker Kitchens
Updated Jan 6, 2009
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A Betty Crocker cookbook shares a recipe packed with vitamin A! Fresh veggies get steamed, stirred and mixed with fresh herbs.

Herbed Carrots and Zucchini

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 2 medium carrots, sliced (1 cup)
  • 4 medium zucchini, cut into julienne strips (3 cups)
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive or vegetable oil
  • 2 teaspoons lemon juice

Instructions

  • Step 
    1
    In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender.
  • Step 
    2
    In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Nutrition

80 Calories
3 1/2g Total Fat
3g Protein
9g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
590mg
17%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
13%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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