Zucchini and carrots with fresh herbs
Total: 20 min
Prep: 5 min
Cook: 15 min
Makes 4 servings
Zucchini and Carrots with Fresh Herbs
2medium carrots, sliced (1 cup)
4medium zucchini, cut into julienne strips
2tablespoons butter or margarine
1tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
2teaspoons lemon juice
1/4teaspoon salt
1/4teaspoon pepper
1. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
2. Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
1 Serving: Calories 90 (Calories from Fat 55); Fat 6g (Saturated 4g); Cholesterol 15mg; Sodium 200mg; Potassium 600mg; Carbohydrate 9g (Dietary Fiber 3g); Protein 3g
% Daily Value: Vitamin A 100%; Vitamin C 16%; Vitamin D 0%; Calcium 4%; Iron 6%; Folic Acid 12%
Diet Exchanges: 2 Vegetable; 1 Fat
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