YELLOW SQUASH ZUCCHINI AND CARROTS RECIPE RECIPES

Name: Sauteed Julienned Summer Vegetables
Cook time: 6 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoons extra virgin olive oil; 1/4 cup red onion (diced); 3 cloves garlic (minced); 8 oz zucchini; 8 oz yellow squash; 4 oz 1 medium carrot, cut into julienne strips (with au00A0mandolin); salt and fresh cracked pepper (to taste)

SAUTEED JULIENNED SUMMER VEGETABLES - SKINNYTASTE

Sauteed Julienned Summer Vegetables - Skinnytaste image

Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!

Provided by Gina

Categories Side Dish

Cook Time 6 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoons extra virgin olive oil
1/4 cup red onion (diced)
3 cloves garlic (minced)
8 oz zucchini
8 oz yellow squash
4 oz 1 medium carrot, cut into julienne strips (with a mandolin)
salt and fresh cracked pepper (to taste)

Steps:

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
Makes 4 cups.

Nutrition Facts : ServingSize 1 cup, Calories 66 kcal, CarbohydrateContent 8 g, ProteinContent 2 g, FatContent 4 g, SodiumContent 24 mg, FiberContent 2 g, SugarContent 4 g

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS RECIPE - FOOD.COM

Zucchini and Carrots With Garlic and Herbs Recipe - Food.com 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."

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

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, FatContent 3.6, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 45.7, CarbohydrateContent 7.8, FiberContent 2.4, SugarContent 3.6, ProteinContent 1.3

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