Herbed Carrots and Zucchini
"Looking for new ways to enjoy my vegetables without adding a lot of calories, I came upon this lovely side. Lemon gives these a nice zip the basil a sweet herbal note. add a nice touch, they remain soft enough to pair this with lots of dishes. For a 0 point, I've also made this with Butter Buds."
photo by HokiesMom
- Ready In:
- 13mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 cup carrot, sliced 1/4 inch thick
- 1 cup zucchini, sliced 1/4 inch thick
- 1 tablespoon lemon juice
- 1⁄2 teaspoon dried basil
- 1⁄8 teaspoon onion powder or 1/8 teaspoon garlic powder
- 1 -2 teaspoon butter (I use the light stuff myself )
- pepper
- salt
directions
- Begin by bringing water in a large pot to boil; reduce to a bubbling simmer.
- Place carrots in a steamer basket above the water, cover and steam for 3-5 minutes. You should be able to pierce the carrots with a fork but experience some resistance.
- Place the zucchini over the carrots; recover and steam an additional 3-5 minutes until you reach the desired doneness.
- Place the vegetables into a serving bowl and top with the butter, lemon juice, basil and garlic podwer. Toss until the flavors are well mixed.
- Serve immediately.
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Reviews
-
This has a good flavor. I'm sure it would also taste great with other types of sqash. -
Easy recipe to make a healthy side dish. Good flavors in this. Thanks for the recipe! -
Quick and easy with an excellant taste. Used garden carrots and zucchini and fresh basil, nice side dish. -
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Excellent dish. I used a California Blend of onion powder which really added a nice flavor. Loved the addition of the lemon. One I'll make again for sure when summer veggies are in season. Thanks for sharing. -
FABULOUS dish Toni! We loved the background flavor of the lemon juice (I used fresh squeezed) and the garlic seasoning. It is nice that there is not a lot of butter to this dish. Everyone loved it! Made as a Pay It Forward for SCC Pets Thread. Thanks Toni for all you do for us and for sharing this recipe!
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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