Zucchini and Carrots With Fresh Herbs

Name: Zucchini and Carrots With Fresh Herbs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 3/4 cup servings, 6 serving(s)
Ingredients: 2 medium carrots, sliced; 4 medium zucchini, cut into julienne strips; 2 tablespoons unsalted butter; 1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme; 1 teaspoon fresh dill weed (chopped) or 1/4 teaspoon dried dill weed; 2 teaspoons fresh lemon juice; 1/8 teaspoon salt; 1/4 teaspoon fresh ground black pepper

(1)

Recipe by kitty.rock

Haven't tried this yet, but it sounds easy to make and flavorful. From my daily diabetic recipe email and "The Complete Idiot's Guide to Terrific Diabetic Meals".

READY IN: 20mins

SERVES: 6

YIELD: 6 3/4 cup servings

UNITS: US

INGREDIENTS

Nutrition

2

medium carrots, sliced
4

medium zucchini, cut into julienne strips
2

tablespoons unsalted butter
1

tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
1

teaspoon fresh dill weed (chopped) or 1/4 teaspoon dried dill weed
2

teaspoons fresh lemon juice
¹⁄₈

teaspoon salt
¹⁄₄

teaspoon fresh ground black pepper

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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