Description
A quick and flavorful recipe for sautéed carrots and zucchini, perfect as a healthy and colorful side dish. Tender carrots and zucchini slices are cooked with garlic, herbs, and seasonings for a delicious vegetable medley.
Ingredients
Scale
For the Sautéed Carrots and Zucchini:
- 2 medium carrots, peeled and thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme or Italian seasoning
- Fresh parsley for garnish (optional)
Instructions
- Heat the Skillet: Heat olive oil and butter in a large skillet over medium heat until melted and sizzling.
- Sauté Carrots: Add sliced carrots and sauté for 4–5 minutes until they begin to soften.
- Add Zucchini: Add zucchini, garlic, salt, pepper, and thyme. Cook for another 5–6 minutes until tender.
- Adjust Seasoning: Taste and adjust seasoning. Garnish with parsley and serve warm.
Notes
- Enhance with lemon juice or Parmesan before serving.
- Avoid overcooking zucchini to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 90
- Sugar: 4g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
