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Zucchini and Carrots with Fresh Herbs
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Prep Time:
5 minutes
Total Time:
20 minutes
Buttery herb sautéed veggies - irresistible!
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
Instructions:
  • Fill a saucepan with 1/2 inch of water and place a steamer basket inside without touching the water. Add carrots to the basket, cover tightly, and bring to a boil. Reduce heat and steam carrots for 3 minutes. Then, add zucchini and steam for an additional 4 to 6 minutes until both are crisp-tender.
  • In a 12-inch skillet over medium heat, melt butter. Add carrots, zucchini, and remaining ingredients. Cook uncovered for 2 to 3 minutes, stirring gently until hot.

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