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
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
-
Step1Place 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.
-
Step2Melt 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
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