CARROTS AND ZUCCHINI WITH HERBS

Carrots and Zucchini with Herbs image

Zucchini, a summer squash, is a colorful addition to any cooked dishes. You can also enjoy zucchini raw. For a low-calorie snack, dip zucchini sticks into salsa or a nonfat sour cream dip.

Provided by By Betty Crocker Kitchens

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips
1 tablespoon margarine or butter
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt margarine in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 6 g, TransFat 0 g