Zucchini and Carrots With Fresh Herbs

Recipe by kitty.rock
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket).
  • Place carrots in the basket. Cover tightly and heat to boiling.
  • Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
  • Melt butter in a 12-inch skillet over medium heat.
  • Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper.
  • Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
  • Nutritional Information Per Serving (3/4 cup): Glycemic Index: 22, Glycemic Load: 1, Calories: 55, Protein: 2 g, Carbohydrate: 4 g, Dietary Fiber: 1-1/2 g, Fat: 4 g, Cholesterol: 10 mg, Sodium: 61 mg. Diabetic Exchanges: 1 Vegetable, 1 Fat.
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