Zucchini 'N' Carrot Coins Recipe
Zucchini 'N' Carrot Coins Recipe photo by Taste of Home

Zucchini 'N' Carrot Coins Recipe

Publisher Photo
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."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

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

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.

Directions

  1. 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

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.

Reviews for Zucchini 'N' Carrot Coins

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MY REVIEW
Reviewed Dec. 10, 2012

"Delicious & easy side dish! My family really loved it! Used fresh basil instead of dried."

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