A Betty Crocker cookbook shares a recipe packed with vitamin A! Fresh veggies get steamed, stirred and mixed with fresh herbs.
Herbed Carrots and Zucchini
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 8
Ingredients
- 2 medium carrots, sliced (1 cup)
- 4 medium zucchini, cut into julienne strips (3 cups)
- 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
- 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive or vegetable oil
- 2 teaspoons lemon juice
Instructions
-
Step1In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender.
-
Step2In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Nutrition
80
Calories
3 1/2g
Total Fat
3g
Protein
9g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 35
- Total Fat
- 3 1/2g
- 6%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 160mg
- 7%
- Potassium
- 590mg
- 17%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 3g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 140%
- 140%
- Vitamin C
- 20%
- 20%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
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 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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