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Sautéed Carrots And Zucchini on a white plate.
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4.42 from 53 votes

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.
Course Appetizer, Side Dish
Cuisine American
Keyword carrot, recipe, Sauté, zucchini
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 216kcal
Cost 5

Ingredients

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: 216kcal | Carbohydrates: 6g | Protein: 2g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 19mg | Sodium: 21mg | Potassium: 339mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1311IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 3mg