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Carrots and Zucchini with Herbs

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Zucchini, a summer squash, is a colorful addition to any cooked dishes. You can also enjoy zucchini raw. For a low-calorie snack, dip zucchini sticks into salsa or a nonfat sour cream dip.

Carrots and Zucchini with Herbs

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 2 medium carrots, sliced (1 cup)
  • 4 medium zucchini, cut into julienne strips
  • 1 tablespoon margarine or butter
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Step 
    1
    Place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
  • Step 
    2
    Melt margarine in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Nutrition

70 Calories
2 1/2g Total Fat
2g Protein
9g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
620mg
18%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
12%
Sugars
6g
Protein
2g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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