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    Home » Paleo Recipes

    Sautéed Carrots And Zucchini Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · 5 Comments

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    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.

    Sautéed Carrots And Zucchini on a white plate.

    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
    Sautéed Carrots And Zucchini preparation.

    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 on a white plate.

    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
    Print Recipe Pin Recipe
    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
      

    • 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
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

    • Coffee and Vanilla Bean Prime Roast
    • Roasted Veal Chops and Red Grapes
    • Veggies with Guacamole
    • Simple Paleo Meatloaf

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    Filed Under: Paleo Recipes, Paleo Sides, Veggies and Appetizers Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: low-fodmap, diet: no sweeteners, diet: nut-free, diet: shellfish-free, diet: vegan, diet: vegetarian, good for leftovers, Paleo Autoimmune-Friendly Recipes, Paleo Budget-Friendly Recipes, Paleo Kid-Friendly Recipes, Paleo Low-Carb Recipes, Paleo Nightshade-Free Recipes

    Reader Interactions

    Comments

    1. Danielle

      January 21, 2023 at 5:58 am

      I tried this recipe and it was very good and taste.I had at the end some cooked brocoli to it and it was delicious and made me use those vegetables I had left in my fridge.

      Reply
      • Paleo Leaper

        January 23, 2023 at 1:14 am

        Thanks for the recipe review, Danielle! :)

        Reply
    2. KathyR

      January 24, 2023 at 4:35 pm

      Great and easy recipe. I sautéd sliced onions with the zucchini and carrots.

      Reply
      • Paleo Leaper

        January 25, 2023 at 12:37 am

        Good job Kathy!

        Reply
      • Eva Gehrke

        January 30, 2023 at 11:13 am

        5 stars
        I did the same and it came out delicious!

        Reply

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    Recipe Rating




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