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
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
-
Step1Place 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.
-
Step2Melt 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;Tips from the Betty Crocker Kitchens
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