Zucchini and Carrots with Fresh Herbs
2 medium carrots, sliced
4 medium zucchinis, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place a steamer basket in 1/2 inch of water in a saucepan (water should
not touch the bottom of the basket). Place carrots in the basket. Cover
tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6
minutes or until carrots and zucchini are crisp tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots,
zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered,
stirring gently for 2 to 3 minutes, or until hot.
Makes: 6 servings
Nutritional Information Per Serving: Calories: 55 ; Protein: 2 g ; Fat:
4 g ; Sodium: 61 mg; Cholesterol: 10 mg ; Dietary Fiber: 1.5 g ;
Carbohydrates: 4 g
Exchanges: 1 Vegetable, 1 Fat
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Posted by: Darlene BC <firstname.lastname@example.org>
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