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Herbed Zucchini 'n' Carrots Recipe
Herbed Zucchini 'n' Carrots Recipe photo by Taste of Home

Herbed Zucchini 'n' Carrots Recipe

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Tamra Duncan, Centerton, Arkansas, shares this colorful blend of garden veggies.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 1 small zucchini, halved lengthwise and cut into 1/2-inch slices
  • 1/8 teaspoon each dried marjoram, thyme and chervil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons reduced-fat butter
  • 1 cup baby carrots
  • 1/4 cup water

Nutritional Facts

One serving (3/4 cup) equals 52 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 203 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. In a nonstick skillet, cook the zucchini and seasonings in butter over medium heat for 8 minutes or until zucchini is tender.
  2. Meanwhile, place the carrots and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 1-2 minutes or until carrots are tender, stirring once; drain. Stir carrots into zucchini mixture. Yield: 2 servings.
Originally published as Herbed Zucchini 'n' Carrots in Cooking for 2 Winter 2005, p7

Nutritional Facts

One serving (3/4 cup) equals 52 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 203 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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