Zucchini N Carrot Coins Recipes

GLAZED ZUCCHINI AND CARROTS

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Glazed Zucchini and Carrots image

Steps:

Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

Ingredients

2 tablespoons extra-virgin olive oil
8 ounces carrots, julienned (about 4 cups)
Kosher salt and freshly cracked black pepper
1 pound zucchini, julienned (about 4 cups)
1 tablespoon butter
1 tablespoon orange juice
Pinch sugar
1/4 cup chopped fresh chives

CONTEST-WINNING GLAZED CARROT COINS

These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Contest-Winning Glazed Carrot Coins image

Steps:

In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
6 medium carrots, cut into 1/2-inch slices

SAUTéED CARROTS AND ZUCCHINI

My mother and I came up with this sweet dish. It's one easy way to get everyone to eat their veggies. With only five ingredients, it's fast and simple to make, too.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 5

Sautéed Carrots and Zucchini image

Steps:

In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.

Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients

3 medium carrots, sliced
3 tablespoons butter
3 small zucchini, thinly sliced
1 medium red onion, chopped
2 tablespoons brown sugar

ZUCCHINI CARROT COOKIES

In order to use my upcoming crop of zucchini I'm adding this recipe to help me. And anyone else that may have zucchini coming out their ears!

Provided by Charlotte J

Categories Drop Cookies

Time 27m

Yield 1 batch of cookies

Number Of Ingredients 10

Zucchini Carrot Cookies image

Steps:

Cream the margarine and sugar.
Add the egg and vanilla; mix well.
Add shredded vegetables and mix.
Combine the dry ingredients into a bowl.
Then add to the creamed mixture; mix well.
Drop the dough by teaspoonful onto an ungreased baking sheet.
Bake at 350 degrees for 10 to 12 minutes.

Ingredients

3/4 cup margarine
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 cup shredded zucchini
1/2 cup shredded carrot

CARROT AND ZUCCHINI CASSEROLE

Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.

Provided by Angela

Categories Fruits and Vegetables Vegetables Squash

Time 1h25m

Yield 6

Number Of Ingredients 12

Carrot and Zucchini Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 24.7 g, Cholesterol 64 mg, Fat 23.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.4 g, Sodium 744.8 mg, Sugar 4.3 g

Ingredients

2 cups sliced carrots
2 cups peeled and sliced zucchini
¼ cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups half-and-half
2 cubes chicken bouillon
½ cup shredded Colby-Jack cheese
½ teaspoon dry mustard
½ teaspoon dried dill weed
seasoned dry bread crumbs
¼ cup butter, melted

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Zucchini N Carrot Coins Recipes

GLAZED ZUCCHINI AND CARROTS

CONTEST-WINNING GLAZED CARROT COINS

These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina

SAUTéED CARROTS AND ZUCCHINI

My mother and I came up with this sweet dish. It's one easy way to get everyone to eat their veggies. With only five ingredients, it's fast and simple to make, too.

ZUCCHINI CARROT COOKIES

In order to use my upcoming crop of zucchini I'm adding this recipe to help me. And anyone else that may have zucchini coming out their ears!

CARROT AND ZUCCHINI CASSEROLE

Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.

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