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Carrot Zucchini Saute

SUBMITTED BY: Mildred Rickett

"'I concocted this eye-pleasing recipe as a quick-and-easy side dish, and it's fast become a family favorite,' notes Mildred Rickett of Magnolia, Texas. 'It's a wonderful way to use up an abundance of veggies from your garden.'"
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4.5 star rating.
Read Reviews (2)
PREP TIME  5 Min
COOK TIME  20 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound carrots, cut into 2-inch julienne strips
  • 1 tablespoon olive or canola oil
  • 3/4 pound zucchini, cut into 2-inch julienne strips
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt

DIRECTIONS

  1. In a large nonstick skillet, saute carrots in oil for 10 minutes. Add zucchini; saute 10 minutes longer or until vegetables are crisp-tender. Sprinkle with vinegar, Italian seasoning and salt; toss.

FOOTNOTE

  • Nutritional Analysis: One serving (1/2 cup) equals 64 calories, 2 g fat (trace saturated fat), 0 cholesterol, 237 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2008 by MamaRidd07
A very light, very easy side dish. I had to use a little more oil after adding the zucchini &... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2008 by Jamey
Yummy! I added a clove of garlic in the beginning and cut the cooking time in half! Delicious!... MORE


 
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