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Carrots and Zucchini with Herbs
Carrots and Zucchini with Herbs
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Prep Time:
10 minutes
Total Time:
25 minutes
Colorful zucchini adds flavor to cooked or raw dishes. Enjoy it as a low-calorie snack by dipping zucchini sticks in salsa or nonfat sour cream.
Ingredients:
  • 2 medium carrots, sliced (1 cup)
  • 4 medium zucchini, cut into julienne strips
  • 1 tablespoon margarine or butter
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Instructions:
  • Place a steamer basket in a saucepan with 1/2 inch of water (water should not touch the bottom of the basket). Add the carrots to the basket, cover tightly, and bring to a boil. Reduce heat and steam carrots for 3 minutes. Then, add the zucchini and continue steaming for 4 to 6 minutes until both veggies are crisp-tender.
  • In a 12-inch skillet over medium heat, melt margarine. Add carrots, zucchini and remaining ingredients. Cook uncovered for 2 to 3 minutes, stirring gently until heated through.

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