Zucchini 'N' Carrot Coins Recipe

Zucchini 'N' Carrot Coins Recipe
Photo by: Taste of Home
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Writes Donna Cline from Pensacola, Florida. "We especially enjoy Zucchini 'n' Carrot Coins this time of year, when fresh vegetables are plentiful. This colorful side dish is attractive with any meat."

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  • 4 Servings
  • Prep/Total Time: 15 min.

Ingredients

  • 1 pound carrots, thinly sliced
  • 2 tablespoons butter
  • 1 small onion, sliced and separated into rings
  • 2 small zucchini, cut into 1/4-inch slices
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large skillet, saute carrots in butter for 4-5 minutes or until crisp-tender. Add the onion; cook for 1 minute. Stir in the remaining ingredients. Cover and cook for 4-5 minutes or until vegetables are crisp-tender. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 116 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 395 mg sodium, 15 g carbohydrate, 5 g fiber, 2 g protein.

Zucchini 'N' Carrot Coins published in Taste of Home June/July 2001, p13

Menus, videos and more

This rich zucchini custard bake is a delicious side dish that your family will love to dig into.


VIDEO: Rich Zucchini Custard Bake

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Zucchini 'N' Carrot Coins Recipe

Zucchini 'N' Carrot Coins

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