Zucchini and Carrots With Fresh Herbs
![photo by Boomette](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/45/99/96/picLgOhAR.jpg)
photo by Boomette
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- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
6 3/4 cup servings
- Serves:
- 6
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
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.
Questions & Replies
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RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida