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Carrot Zucchini Saute

 Carrot Zucchini Saute
"I concocted this eye-pleasing recipe as a quick-and-easy side dish, and it's fast become a family favorite," notes Mildred Rickett of Magnolia, Texas. "It's a wonderful way to use up an abundance of veggies from your garden."
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound carrots, cut into 2-inch julienne strips
  • 1 tablespoon olive oil
  • 3/4 pound zucchini, cut into 2-inch julienne strips
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt

Directions

  • In a large nonstick skillet, saute carrots in oil for 10 minutes. Add
  • zucchini; saute 10 minutes longer or until vegetables are
  • crisp-tender. Sprinkle with vinegar, Italian seasoning and salt;
  • toss. Yield: 6 servings.
Nutritional Facts: One serving (1/2 cup) equals 64 calories, 2 g fat (trace saturated fat), 0 cholesterol, 237 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.