ZUCCHINI AND CARROTS WITH FRESH HERBS

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Zucchini and Carrots with Fresh Herbs image

Tender-crisp veggies sautéed with a buttery herb sauce. Mmm!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips
2 tablespoons butter or margarine
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh dill weed 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 or skillet (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 butter 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 90, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg

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    #30-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #low-protein     #vegetables     #diabetic     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something     #carrots     #squash     #zucchini

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