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Zucchini 'N' Carrot Coins

SUBMITTED BY: Donna Cline

"Writes Donna Cline from Pensacola, Florida. 'We especially enjoy Zucchini 'n' Carrot Coins this time of year, when fresh vegetables are plentiful. This colorful side dish is attractive with any meat.'"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.3 star rating.
Read Reviews (3)
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound carrots, thinly sliced
  • 2 tablespoons butter or margarine
  • 1 small onion, sliced and separated into rings
  • 2 small zucchini, cut into 1/4 inch slices
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. In a large skillet, saute carrots in butter for 4-5 minutes. Add the onion; cook for 1 minute. Stir in the remaining ingredients. Cover and cook for 4-5 minutes or until vegetables are crisp-tender.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2007 by Mrs. Symes
The carrots and zucchini were overcooked and the onions were just barely cooked enough. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2007 by BARBARA A.
Yummy! Cut the carrots a little too thick so it took longer, but otherwise would definitely... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2006 by SUSANW2
We had this with dinner tonight and it was a hit with both adults and children - not a bite... MORE


 
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