Herbed Zucchini ‘n’ Carrots

Name: Herbed Zucchini 'n' Carrots
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 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

Tamra Duncan, Centerton, Arkansas, shares this colorful blend of garden veggies.

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

Directions

In a nonstick skillet, cook the zucchini and seasonings in butter over medium heat for 8 minutes or until zucchini is tender.
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.

Nutrition 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.

Originally published as Herbed Zucchini 'n' Carrots in Cooking for 2 Premiere 2005