Description
Sautéed Carrots and Zucchini delivers a vibrant, healthful side dish combining fresh carrots and zucchini lightly cooked in olive oil. Enhanced with garlic and herbs, this recipe results in tender, flavorful vegetables with a touch of golden caramelization. It pairs perfectly with a variety of entrees and is quick to prepare, offering both taste and nutritional benefits.
Ingredients
- 2 medium carrots, peeled and thinly sliced
- 2 medium zucchini, sliced into half moons
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced carrots and sauté for 3-4 minutes, until starting to soften.
- Add zucchini and continue cooking for another 4-5 minutes, stirring often.
- Stir in minced garlic, thyme, salt, and pepper; cook for 1-2 additional minutes until vegetables are tender but not mushy.
- Remove from heat and sprinkle with fresh parsley if desired.
- Serve immediately as a side dish.
Notes
Substitute olive oil with avocado or sunflower oil as preferred. Add bell peppers or yellow squash for variety. Slice vegetables evenly to prevent uneven cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve texture. If vegetables seem soggy, increase heat slightly to evaporate excess moisture and achieve better caramelization. Add a squeeze of lemon or a sprinkle of Parmesan cheese for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 5g
- Sodium: 320mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Sautéed Carrots And Zucchini