Zucchini 'N' Carrot Coins Recipe

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

Read Reviews
5 1 1
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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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Directions

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 cup: 116 calories, 6g fat (4g saturated fat), 15mg cholesterol, 395mg sodium, 15g carbohydrate (10g sugars, 5g fiber), 2g protein.

  • 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
  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

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thelouws User ID: 1336762 204333
Reviewed Dec. 10, 2012

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

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