Recipe by katii
This versatile dish goes very well with roast beef and mashed potatoes.
Top Review by MarthaStewartWanabe
I had a bit of trouble with this recipe. Even though I sliced the carrots very thin, it took them much longer than the zucchini to steam cook. This left the zucchini too soft and mushy. I recommend steaming only the carrots for at least 10 minutes and then adding the zucchini to steam for five minutes. Otherwise, the flavor was excellent. Thanks for a quick and healthy recipe!
- 1⁄2 cup carrot, sliced
- 1⁄2 cup zucchini, sliced
- 1 teaspoon lemon juice
- 1 teaspoon dried basil
- 1 teaspoon onion flakes
- ground black pepper (to taste)