Zucchini And Carrots With Garlic And Herbs Food

HERBED CARROTS AND ZUCCHINI

Herbed Carrots and Zucchini image

Looking for new ways to enjoy my vegetables without adding a lot of calories, I came upon this lovely side. Lemon gives these a nice zip the basil a sweet herbal note. add a nice touch, they remain soft enough to pair this with lots of dishes. For a 0 point, I've also made this with Butter Buds.

Provided by justcallmetoni

Categories Vegetable

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 cup carrot, sliced 1/4 inch thick
1 cup zucchini, sliced 1/4 inch thick
1 tablespoon lemon juice
1/2 teaspoon dried basil
1/8 teaspoon onion powder or 1/8 teaspoon garlic powder
1 -2 teaspoon butter (I use the light stuff myself )
pepper
salt

Steps:

Begin by bringing water in a large pot to boil; reduce to a bubbling simmer.
Place carrots in a steamer basket above the water, cover and steam for 3-5 minutes. You should be able to pierce the carrots with a fork but experience some resistance.
Place the zucchini over the carrots; recover and steam an additional 3-5 minutes until you reach the desired doneness.
Place the vegetables into a serving bowl and top with the butter, lemon juice, basil and garlic podwer. Toss until the flavors are well mixed.
Serve immediately.

Nutrition Facts : Calories 52.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 5, Sodium 57.9, Carbohydrate 8.2, Fiber 2.3, Sugar 3.8, Protein 1.4

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

Ingredients

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

SAUTEED ZUCCHINI WITH GARLIC AND HERBS

Sauteed Zucchini with Garlic and Herbs image

Provided by Sandra Lee

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 large or 3 medium zucchini, sliced 1/4-inch thick
2 scallions, chopped
1 teaspoon crushed garlic
2/3 cup vegetable stock
2 tablespoons Garlic and Herb Sauce Mix (recommended: Knorr)
2 tablespoons finely chopped flat-leaf parsley
Salt
Freshly ground black pepper

Steps:

In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

CARROT ZUCCHINI CASSEROLE

Carrot Zucchini Casserole image

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

Ingredients

1 pound carrots, sliced
3 zucchinis, sliced
½ cup mayonnaise
2 tablespoons grated onion
¾ teaspoon prepared horseradish
½ teaspoon salt
½ teaspoon ground black pepper
½ cup Italian bread crumbs
¼ cup butter, melted

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

HERBED ZUCCHINI 'N' CARROTS

Herbed Zucchini 'n' Carrots image

Tamra Duncan, Centerton, Arkansas, shares this colorful blend of garden veggies.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 small zucchini, halved lengthwise and cut into 1/2-inch slices
1/8 teaspoon each dried marjoram, thyme and chervil
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons reduced-fat butter
1 cup baby carrots
1/4 cup water

Steps:

In a nonstick skillet, cook the zucchini and seasonings in butter over medium heat for 8 minutes or until zucchini is tender., Meanwhile, place the carrots and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 1-2 minutes or until carrots are tender, stirring once; drain. Stir carrots into zucchini mixture.

Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 203mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SAUTéED CARROTS AND ZUCCHINI

Sautéed Carrots and Zucchini image

My mother and I came up with this sweet dish. It's one easy way to get everyone to eat their veggies. With only five ingredients, it's fast and simple to make, too.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 5

Ingredients

3 medium carrots, sliced
3 tablespoons butter
3 small zucchini, thinly sliced
1 medium red onion, chopped
2 tablespoons brown sugar

Steps:

In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.

Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

ZUCCHINI AND CARROTS WITH FRESH HERBS

Zucchini and Carrots with Fresh Herbs image

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

Ingredients

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

ZUCCHINI AND CARROTS WITH GREEN ONIONS AND DILL

Zucchini and Carrots with Green Onions and Dill image

Categories Herb Onion Vegetable Side Sauté Hanukkah Vegetarian Carrot Zucchini Kosher Vegan Dill Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

1 1/2 to 1 3/4 pounds zucchini, trimmed, coarsely grated
3 tablespoons olive oil
1 1/2 cups chopped green onions (about 6 large), divided
1 1/2 pounds carrots (about 5 large), peeled, coarsely grated
4 tablespoons chopped fresh dill, divided

Steps:

Roll up grated zucchini in large kitchen towel; press to dry.
Heat oil in large deep skillet over high heat. Add 1 cup green onions and sauté 30 seconds. Add zucchini, carrots, and 2 tablespoons dill. Sauté until vegetables are just tender, tossing often, about 8 minutes. Mix in remaining 1/2 cup green onions and 2 tablespoons dill. Season to taste with salt and pepper.

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