Description
A quick and easy sautéed carrots and zucchini recipe that combines fresh vegetables with garlic, butter, and herbs for a delicious and healthy side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 2 medium carrots, peeled and thinly sliced
- 2 medium zucchini, sliced into half-moons
Seasonings & Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or Italian seasoning
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Heat the fats: In a large skillet over medium heat, heat the olive oil and butter until melted and hot.
- Sauté carrots: Add the thinly sliced carrots to the skillet and sauté for 3 to 4 minutes, stirring occasionally, until they begin to soften.
- Add zucchini and seasonings: Add the sliced zucchini, minced garlic, salt, black pepper, and dried thyme or Italian seasoning to the skillet.
- Continue cooking: Sauté the vegetables for another 5 to 6 minutes, stirring occasionally, until they are tender but still slightly crisp and have golden edges.
- Adjust seasoning and garnish: Taste the vegetables and adjust the seasoning if needed. Remove from heat and sprinkle with fresh chopped parsley before serving.
Notes
- For a spicy kick, add a pinch of red pepper flakes while cooking.
- This side dish pairs wonderfully with grilled chicken, fish, or pasta.
- Add sliced onions or bell peppers for extra flavor and variety.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 8mg
