ZUCCHINI AND CARROTS WITH FRESH HERBS
Haven't tried this yet, but it sounds easy to make and flavorful. From my daily diabetic recipe email and "The Complete Idiot's Guide to Terrific Diabetic Meals".
Provided by kitty.rock
Categories Vegetable
Time 20m
Yield 6 3/4 cup servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Nutritional Information Per Serving (3/4 cup): Glycemic Index: 22, Glycemic Load: 1, Calories: 55, Protein: 2 g, Carbohydrate: 4 g, Dietary Fiber: 1-1/2 g, Fat: 4 g, Cholesterol: 10 mg, Sodium: 61 mg. Diabetic Exchanges: 1 Vegetable, 1 Fat.
GLAZED ZUCCHINI AND CARROTS
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.
HERBED CARROTS AND ZUCCHINI
Looking for new ways to enjoy my vegetables without adding a lot of calories, I came upon this lovely side. Lemon gives these a nice zip the basil a sweet herbal note. add a nice touch, they remain soft enough to pair this with lots of dishes. For a 0 point, I've also made this with Butter Buds.
Provided by justcallmetoni
Categories Vegetable
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Begin by bringing water in a large pot to boil; reduce to a bubbling simmer.
- Place carrots in a steamer basket above the water, cover and steam for 3-5 minutes. You should be able to pierce the carrots with a fork but experience some resistance.
- Place the zucchini over the carrots; recover and steam an additional 3-5 minutes until you reach the desired doneness.
- Place the vegetables into a serving bowl and top with the butter, lemon juice, basil and garlic podwer. Toss until the flavors are well mixed.
- Serve immediately.
Nutrition Facts : Calories 52.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 5, Sodium 57.9, Carbohydrate 8.2, Fiber 2.3, Sugar 3.8, Protein 1.4
ZUCCHINI AND CARROTS WITH GARLIC AND HERBS
I 'adopted' this recipe in August 2005. I have made it and think it is a great recipe as written. I hope you like it as much as I did. I also found it went well with a little lite sour cream spooned on top of each serving for a change. The following words come from the original person who posted this recipe: "A nice summer-time side dish. I suggest cutting the zucchini a bit larger than the carrots, since it cooks faster. Substitute dried herbs if you don't have fresh."
Provided by Jen T
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over moderate heat.
- Add carrots, zucchini and garlic.
- Cook, stirring occasionally, for about 5 minutes or until just barely tender.
- Season with salt and pepper.
- Stir in fresh herbs.
- Serve immediately.
Nutrition Facts : Calories 64.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.7, Carbohydrate 7.8, Fiber 2.4, Sugar 3.6, Protein 1.3
ZUCCHINI CARROT BREAD
Make and share this Zucchini Carrot Bread recipe from Food.com.
Provided by PetsRus
Categories Breads
Time 1h20m
Yield 2 loafes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
- Add the sugar and blend.
- Mix the eggs with the oil and add that to the flour mixture, mix again.
- Mix the zucchini, carrots and walnuts, add and mix.
- Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.
ZUCCHINI AND CARROTS WITH FRESH HERBS
Tender-crisp veggies sautéed with a buttery herb sauce. Mmm!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 90, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg
CARROT ZUCCHINI CASSEROLE
Delightful, unusual flavor! A nice departure from casserole recipes that call for cream soups or cheese. Pretty enough for a dinner party. May use other vegetables as well.
Provided by edyegourmet
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
- Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
- Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 13.8 g, Cholesterol 20.6 mg, Fat 17.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 444.4 mg, Sugar 4.7 g
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
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.
CARROT ZUCCHINI FRITTERS
I'm always looking for flavorful recipes that increase my veggie intake without being saturated in cheese or cream sauces. This one fills the bill. The crispy fritters are delicious and fun to eat with or without the dipping sauces. -Laura Mize Waco, Kentucky
Provided by Taste of Home
Time 25m
Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.
Number Of Ingredients 18
Steps:
- In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.
Nutrition Facts :
ZUCCHINI CARROT FRITTERS RECIPE BY TASTY
Here's what you need: chickpeas, zucchini, carrot, eggs, whole wheat panko, fresh basil, garlic powder, salt, pepper, olive oil, plain greek yogurt, green onion
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 fritters
Number Of Ingredients 12
Steps:
- Mash chickpeas with a fork in a large bowl. Set aside.
- Grate zucchini. Place in a clean dish towel or cloth.
- Grate carrots. Place in a clean dish towel or cloth with zucchini.
- Squeeze out as much moisture as possible.
- Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
- Stir until completely combined.
- Heat olive oil in a large skillet on medium heat.
- Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
- Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
- Serve with a dollop of plain greek yogurt and diced green onion.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
ZUCCHINI CARROT BREAD
A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.
Provided by saranade60
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g
OVEN ROASTED CARROTS & ZUCCHINI RECIPE - (4.3/5)
Provided by Lauren_Jorgensen
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Cut the carrots and zucchini into 3-inch sticks, making sure they are even in thickness. Line a baking tray with baking paper and a light layer of olive oil. Season with salt and pepper. If you want to be adventuresome, try some of these spices! Paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage - really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too - Italian, Mexican, Old Bay - you know, just not all at once. Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
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