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Carrot Zucchini Saute Recipe

"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."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings


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


  • 1. 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

1/2 cup: 64 calories, 2g fat (1g saturated fat), 0 cholesterol, 237mg sodium, 10g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

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Reviewed Jul. 9, 2012

"We love this recipe! When zucchini start coming in from the garden, this is the first zucchini recipe I make. It is easy and my husband and I both love it. I make it lots during the summer when I have lots of zucchini to use."

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