Best Zested Carrot Zucchini Julienne Recipes

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HONEYED CARROTS AND ZUCCHINI JULIENNE



Honeyed Carrots and Zucchini Julienne image

A very simple side dish that looks colourful on your plate and will impress guests when they come over for dinner.

Provided by Susie T

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 medium carrots
2 -3 zucchini (use 3 if they are small)
3 tablespoons honey
black pepper
1 tablespoon butter

Steps:

  • Slice carrot and zucchini into long thin strips.
  • Heat butter in a pan and saute the vegetables until soft being careful not to burn.
  • Add honey and pepper, gently heat through and serve.

Nutrition Facts : Calories 114, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 73, Carbohydrate 22.1, Fiber 2.8, Sugar 17.4, Protein 1.8

ROASTED CARROTS AND JULIENNE VEGETABLES



Roasted Carrots and Julienne Vegetables image

I "adopted" this recipe...leave a comment if you give it a try.

Provided by CONNIE BOLDA @DuplinLady

Categories     Vegetables

Number Of Ingredients 9

4 - carrots, long, thin and scrubbed
1 - potato, scrubbed
1 small zucchini, scrubbed
1 small yellow squash, scrubbed
1 large yellow onion, chopped
3 tablespoon(s) orange marmalade
2 tablespoon(s) oil
- salt and pepper to taste
2 tablespoon(s) sesame seeds, unroasted

Steps:

  • Preheat oven to 400 degrees.
  • Cut carrots and potatoes into short shoestrings (1 1/2 inches long) of equal thickness.
  • The squash should be chopped into chunks twice as thick as onions, potatoes and carrots.
  • In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7x12\" and cover with foil.
  • Bake at 400 degrees for 25 minutes uncovered or to desired tenderness.
  • Sprinkle with water if dry; turn often.
  • Sprinkle with sesame seed before serving.

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS



Zucchini and Carrots With Garlic and Herbs image

I 'adopted' this recipe in August 2005. I have made it and think it is a great recipe as written. I hope you like it as much as I did. I also found it went well with a little lite sour cream spooned on top of each serving for a change. The following words come from the original person who posted this recipe: "A nice summer-time side dish. I suggest cutting the zucchini a bit larger than the carrots, since it cooks faster. Substitute dried herbs if you don't have fresh."

Provided by Jen T

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1/2 lb carrot, cut into fine julienne strips
1/2 lb zucchini, cut into fine julienne strips
1 teaspoon finely chopped garlic
salt and pepper, to taste
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil leaf
1 tablespoon finely chopped fresh oregano

Steps:

  • Heat olive oil in a large skillet over moderate heat.
  • Add carrots, zucchini and garlic.
  • Cook, stirring occasionally, for about 5 minutes or until just barely tender.
  • Season with salt and pepper.
  • Stir in fresh herbs.
  • Serve immediately.

Nutrition Facts : Calories 64.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.7, Carbohydrate 7.8, Fiber 2.4, Sugar 3.6, Protein 1.3

HERBED CARROTS AND ZUCCHINI



Herbed Carrots and Zucchini image

A Betty Crocker cookbook shares a recipe packed with vitamin A! Fresh veggies get steamed, stirred and mixed with fresh herbs.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips (3 cups)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive or vegetable oil
2 teaspoons lemon juice

Steps:

  • In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender.
  • In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g

ZESTED CARROT ZUCCHINI JULIENNE



Zested Carrot Zucchini Julienne image

Categories     Side     Sauté     Quick & Easy     Lemon     Orange     Almond     Carrot     Zucchini     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

1 large carrot
1 large zucchini
1/2 tablespoon unsalted butter
1 teaspoon freshly grated orange zest
1/2 teaspoon freshly grated lemon zest
2 tablespoons slivered almonds, toasted

Steps:

  • Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and sauté carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper.

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