Zucchini And Carrots With Green Onions And Dill Food

ZUCCHINI AND CARROTS WITH GREEN ONIONS AND DILL

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.

GLAZED ZUCCHINI AND CARROTS

Steps:

• Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
• Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

ZUCCHINI, CARROT AND ONION STIRFRY

Steps:

• 1. Prepare vegetables. Heat oil over medium high heat in a large skillet. I prefer a seasoned oil, such as Tourangelle Stir-Fry Oil, which is infused with sesame, garlic and ginger. Try different types of flavored oils.
• 2. Start with the carrots, and stir-fry them about 3 minutes to soften them up. Add in onions and stir-fry 2 more minutes.
• 3. Add in zucchini and continue to stir fry 2-3 minutes until zucchini is done to your liking.
• 4. Season with kosher salt and fresh ground black pepper to taste. Serve immediately.

CARROT ZUCCHINI CASSEROLE

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.

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.

ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.

CARROT AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
• Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
• Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
• Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
• Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

SAUTéED CARROTS AND ZUCCHINI

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.

ZUCCHINI AND CARROTS WITH GREEN ONIONS AND DILL

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. Saute until vegetables are just tender, tossing often, about 8 minutes.
• Mix in remaining green onions and 2 tablespoons dill. Season to taste with salt and pepper.

CARROT ZUCCHINI SOUP

Steps:

• Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan., In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.