- 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
- 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.
Originally published as Zucchini 'N' Carrot Coins in Taste of Home June/July 2001, p13
Reviews for Zucchini 'N' Carrot Coins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 10, 2012
"Delicious & easy side dish! My family really loved it! Used fresh basil instead of dried."