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Zucchini and Carrots with Fresh Herbs

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By Betty Crocker Kitchens
Updated Nov 11, 2008
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Tender-crisp veggies sautéed with a buttery herb sauce. Mmm!

Zucchini and Carrots with Fresh Herbs

  • Prep Time 5 min
  • Total 20 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 2 medium carrots, sliced (1 cup)
  • 4 medium zucchini, cut into julienne strips
  • 2 tablespoons butter or margarine
  • 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
  • 1 teaspoon chopped fresh dill weed 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 or skillet (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 butter 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

90 Calories
6 g Total Fat
3 g Protein
9 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
55
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
200 mg
Potassium
600 mg
Total Carbohydrate
9 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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