Carrots Zucchini And Basil Food

ZUCCHINI AND CARROT A SCAPECE

Steps:

• Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
• Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS

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.

BASIL ZUCCHINI AND CARROTS

Steps:

• Melt butter in extra large skillet.
• Add green onions, bell pepper and carrots.
• Sauté veggies over medium heat, covered with lid, about 15 minutes or until carrots are fork tender.
• Add zucchini slices and cook about 5-10 minutes or until cooked through.
• Remove skillet from heat.
• Add basil, sea salt, and sour cream.
• Stir together.
• Heat through over very low heat for a couple of minutes or so.

ZUCCHINI CARROT MUFFINS

Steps:

• Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
• If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
• Place the zucchini on a stack of paper towels. Pat dry and set aside.
• In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Add the grated carrot and zucchini. Fold gently to combine.
• In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
• Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
• Fold in the nuts or any other mix-ins.
• Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

BASIL CARROTS

Steps:

• Sauté carrots in butter with basil for about 20 minutes with lid covered.
• Cook carrots until a fork will pierce through the carrot and test done.
• Remove from heat.
• Stir in sour cream and salt to combine.

CARROTS, ZUCCHINI AND BASIL

Steps:

• Cut the zucchini and carrots into very thin slices (the size of wooden matchsticks).
• Cut the scallions into thin slices, including a little of the green.
• In a medium-sized skillet, heat the oil.
• Add the carrots and begin to saute, stirring frequently.
• When they begin to soften, add the zucchini and scallions.
• (Add a tablespoon or two of water or broth, if needed).
• Since the heat should be rather high, do not add the garlic until the vegetables are almost done, or it may brown.
• Season with salt and pepper and add lemon juice to taste when the vegetables are crisp-tender.
• Sprinkle with basil and chives and serve immediately.