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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Zucchini 'N' Carrot Coins Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

5 10 15

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.

Nutritional 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.

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