ZUCCHINI AND CARROTS WITH GARLIC AND HERBS
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
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
ZUCCHINI AND CARROTS WITH FRESH HERBS
Tender-crisp veggies sautéed with a buttery herb sauce. Mmm!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
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
CARROT ZUCCHINI CASSEROLE
Delightful, unusual flavor! A nice departure from casserole recipes that call for cream soups or cheese. Pretty enough for a dinner party. May use other vegetables as well.
Provided by edyegourmet
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
- Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
- Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 13.8 g, Cholesterol 20.6 mg, Fat 17.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 444.4 mg, Sugar 4.7 g
CARROTS AND ZUCCHINI WITH HERBS
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
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
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
ZUCCHINI AND CARROTS WITH FRESH HERBS
Haven't tried this yet, but it sounds easy to make and flavorful. From my daily diabetic recipe email and "The Complete Idiot's Guide to Terrific Diabetic Meals".
Provided by kitty.rock
Categories Vegetable
Time 20m
Yield 6 3/4 cup servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket).
- Place carrots in the basket. Cover tightly and heat to boiling.
- Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
- Melt butter in a 12-inch skillet over medium heat.
- Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper.
- Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
- Nutritional Information Per Serving (3/4 cup): Glycemic Index: 22, Glycemic Load: 1, Calories: 55, Protein: 2 g, Carbohydrate: 4 g, Dietary Fiber: 1-1/2 g, Fat: 4 g, Cholesterol: 10 mg, Sodium: 61 mg. Diabetic Exchanges: 1 Vegetable, 1 Fat.
LINGUINE WITH ZUCCHINI, CARROTS, AND MIXED HERB PESTO
Steps:
- Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
- In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.
- In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.
- To make mixed herb pesto:
- In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.
ROASTED ZUCCHINI AND TOMATOES RECIPE
Roasted Zucchini and Tomatoes, a delicious oven-baked vegetable recipe with only 5 ingredients and ready in 40 minutes. Perfect as a side dish or as a topping for salads and bowls!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut cherry tomatoes in half.
- Season vegetables: Place sliced zucchini and tomatoes on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 30 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Nutrition Facts : ServingSize 1 g, Calories 93 kcal, Carbohydrate 12 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 43 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 4 g
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