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    You are in: Home / Recipes / Carrots, Zucchini and Basil Recipe
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    Carrots, Zucchini and Basil

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Dancer^'s Note:

    This makes a nice side dish trio. Points 1.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the zucchini and carrots into very thin slices (the size of wooden matchsticks).
    2. 2
      Cut the scallions into thin slices, including a little of the green.
    3. 3
      In a medium-sized skillet, heat the oil.
    4. 4
      Add the carrots and begin to saute, stirring frequently.
    5. 5
      When they begin to soften, add the zucchini and scallions.
    6. 6
      (Add a tablespoon or two of water or broth, if needed).
    7. 7
      Since the heat should be rather high, do not add the garlic until the vegetables are almost done, or it may brown.
    8. 8
      Season with salt and pepper and add lemon juice to taste when the vegetables are crisp-tender.
    9. 9
      Sprinkle with basil and chives and serve immediately.

    Ratings & Reviews:

    • on June 27, 2010

      55

      This was a fun, colorful side dish with supper tonight. I used a purple onion in place of scallion and forgot the lemon juice and didn't have chives and it was still delicious! It didn't take long to make once I julienned the vegetables. (The mandoline made that much easier than chopping by hand.) Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2005

      55

      Sooooo good and so good for you. The perfect recipe. Followed the recipe and won't change anything next time either. I recommend you not skip any ingredients. Thanks, Dancer.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Carrots, Zucchini and Basil

    Serving Size: 1 (92 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 42.1
     
    Calories from Fat 21
    51%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 24.1 mg
    1%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.2 g
    9%
    Protein 1.0 g
    2%

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