STEAMED ZUCCHINI AND CARROTS RECIPES

Name: Herbed Carrots and Zucchini
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 serving(s)
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

HERBED CARROTS AND ZUCCHINI RECIPE - HEALTHY.FOOD.COM

Herbed Carrots and Zucchini Recipe - Healthy.Food.com 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.

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

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, FatContent 2.1, SaturatedFatContent 1.2, CholesterolContent 5, SodiumContent 57.9, CarbohydrateContent 8.2, FiberContent 2.3, SugarContent 3.8, ProteinContent 1.4

HERBED CARROTS AND ZUCCHINI RECIPE - BETTYCROCKER.COM

Herbed Carrots and Zucchini Recipe - BettyCrocker.com image

A Betty Crocker cookbook shares a recipe packed with vitamin A! Fresh veggies get steamed, stirred and mixed with fresh herbs.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips (3 cups)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive or vegetable oil
2 teaspoons lemon juice

Steps:

In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender.
In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Nutrition Facts : Calories 80 , CarbohydrateContent 9 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 3 g, TransFatContent 0 g

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