TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 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

3/4 cup: 52 calories, 2g fat (1g saturated fat), 7mg cholesterol, 203mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.


  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

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