Zucchini ‘N’ Carrot Coins
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 TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1 cup: 116 calories, 6g fat (4g saturated fat), 15mg cholesterol, 395mg sodium, 15g carbohydrate (10g sugars, 5g fiber), 2g protein.
Originally published as Zucchini 'N' Carrot Coins in Taste of Home June/July 2001
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