Sautéed Carrots And Zucchini Recipe

Nourishing, easy to prepare, less than half an hour from raw to plate - sometimes that is all we desire when we return home from work. Anything else (taste, conversation, relaxation, refreshing drinks) is optional.

Bonus points for your tremendous effort, though, if you put some deliciousness in the slow cooker before you leave your kitchen in the morning.

Carrots have long been known for their ability to boost the immune system, improve digestion, and improve eyesight - and we are not just talking about the orange ones!

If you can find heirloom varieties at your local farmers market, or perhaps you grow your own, then seek out the purple, yellow, red, and white carrots as well. Not only will they provide you with plenty of vitamins and minerals, but they will also look splendid on the plate, providing an eye candy that is actually good for you.

We know the importance of eating our colors, and of drinking them too - carrot and beet juice is delicious for that!

Sautéed carrots and zucchini with spices are a lovely combination, though we highly recommend using the herbs that you and your family like best. If the thyme feels too powerful, sprinkle a bit less over the vegetables, and if you have a passion for garlic powder, then please add a pinch more. Use your intuition to find the correct and blissful amount of seasoning that you desire.

If you are searching for another flavorful, easy appetizer or side dish, roasted rosemary radishes may just be your thing - the quantity of rosemary is completely up to you.

Sautéed Carrots And Zucchini Recipe

Serves: 4 Prep: 15 min Cook: 10 min

Ingredients

• 2 zucchinis, sliced
• 3 to 4 carrots, thinly sliced
• 1 tsp. dried thyme
• 1 tsp. dried parsley
• 1 tsp. garlic powder
• ½ tsp. dried oregano
• ¼ cup olive oil
• 2 tbsp. ghee or olive oil
• Sea salt and ground black pepper

Preparation

1. In a big bowl, add the sliced zucchini and carrots.
2. Pour the olive oil over the sliced vegetables, and sprinkle with all the herbs and spices.
3. Season to taste with salt and pepper, then toss until everything is well coated.
4. Preheat the skillet over medium heat, and melt the ghee.
5. Saute the vegetables while tossing them until tender, about 8 to 10 minutes.

Sautéed Carrots And Zucchini Recipe

Carrots and zucchini sautéed in olive oil with an abundance of spices, really do make dinner come alive. Perfect when paired with an entire baked chicken.

4.15 from 28 votes

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Appetizer, Side Dish

Cuisine American

Servings 4 people

Calories 216 kcal

Ingredients

  

1x2x3x

• 2 zucchinis sliced
• 3 to 4 carrots thinly sliced
• 1 tsp. dried thyme
• 1 tsp. dried parsley
• 1 tsp. garlic powder
• ½ tsp. dried oregano
• ¼ cup olive oil
• 2 tbsp. ghee or olive oil
• Sea salt and ground black pepper

Instructions

 

• In a big bowl, add the sliced zucchini and carrots.
  2 zucchinis, 3 to 4 carrots
• Pour the olive oil over the sliced vegetables, and sprinkle with all the herbs and spices.
  1 tsp. dried thyme, 1 tsp. dried parsley, 1 tsp. garlic powder, ¼ cup olive oil, ½ tsp. dried oregano
• Season to taste with salt and pepper, then toss until everything is well coated.
  Sea salt and ground black pepper
• Preheat the skillet over medium heat, and melt the ghee.
  2 tbsp. ghee or olive oil
• Saute the vegetables while tossing them until tender, about 8 to 10 minutes.

Nutrition

Calories: 216kcalCarbohydrates: 6gProtein: 2gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 19mgSodium: 21mgPotassium: 339mgFiber: 2gSugar: 3gVitamin A: 1311IUVitamin C: 20mgCalcium: 66mgIron: 3mg

Keyword carrot, recipe, Sauté, zucchini

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