Best 6 Herbed Zucchini N Carrots Recipes

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**Savory Medley of Herbed Zucchini and Carrots: A Culinary Adventure**

Embark on a delightful culinary journey with our herb-infused zucchini and carrot recipes, a symphony of flavors that will tantalize your taste buds. Discover a collection of delectable dishes that showcase the vibrant colors and textures of these garden gems. From the classic sautéed rendition to the innovative fritters and refreshing salads, each recipe promises a unique culinary experience. Get ready to transform ordinary vegetables into extraordinary meals that will leave you craving for more.

Let's cook with our recipes!

GLAZED ZUCCHINI AND CARROTS



Glazed Zucchini and Carrots image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

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

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.

CARROTS AND ZUCCHINI WITH HERBS



Carrots and Zucchini with Herbs image

Zucchini, a summer squash, is a colorful addition to any cooked dishes. You can also enjoy zucchini raw. For a low-calorie snack, dip zucchini sticks into salsa or a nonfat sour cream dip.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips
1 tablespoon margarine or butter
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place steamer basket in 1/2 inch water in saucepan (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 margarine 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 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 6 g, TransFat 0 g

HERBED ZUCCHINI 'N' CARROTS



Herbed Zucchini 'n' Carrots image

Tamra Duncan, Centerton, Arkansas, shares this colorful blend of garden veggies.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1 small zucchini, halved lengthwise and cut into 1/2-inch slices
1/8 teaspoon each dried marjoram, thyme and chervil
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons reduced-fat butter
1 cup baby carrots
1/4 cup water

Steps:

  • In a nonstick skillet, cook the zucchini and seasonings in butter over medium heat for 8 minutes or until zucchini is tender., Meanwhile, place the carrots and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 1-2 minutes or until carrots are tender, stirring once; drain. Stir carrots into zucchini mixture.

Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 203mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

HERBED CARROTS AND ZUCCHINI



Herbed Carrots and Zucchini image

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

1 cup carrot, sliced 1/4 inch thick
1 cup zucchini, sliced 1/4 inch thick
1 tablespoon lemon juice
1/2 teaspoon dried basil
1/8 teaspoon onion powder or 1/8 teaspoon garlic powder
1 -2 teaspoon butter (I use the light stuff myself )
pepper
salt

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

HERBED CARROTS AND ZUCCHINI



Herbed Carrots and Zucchini image

A Betty Crocker cookbook shares a recipe packed with vitamin A! Fresh veggies get steamed, stirred and mixed with fresh herbs.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips (3 cups)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive or vegetable oil
2 teaspoons lemon juice

Steps:

  • In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender.
  • In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS



Zucchini and Carrots With Garlic and Herbs image

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

1 tablespoon olive oil
1/2 lb carrot, cut into fine julienne strips
1/2 lb zucchini, cut into fine julienne strips
1 teaspoon finely chopped garlic
salt and pepper, to taste
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil leaf
1 tablespoon finely chopped fresh oregano

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

Tips:

  • Mise en Place: Before you start cooking, ensure all your ingredients are measured, chopped, and prepped. This will make the cooking process go smoother and faster.
  • Use Fresh Herbs: Fresh herbs add a burst of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount called for in the recipe.
  • Don't Overcook the Vegetables: Zucchini and carrots should be cooked until tender-crisp, not mushy. Overcooking will make them lose their flavor and nutrients.
  • Adjust Seasonings to Taste: Taste the dish as you're cooking and adjust the seasonings accordingly. You may need to add more salt, pepper, or herbs to achieve the desired flavor.
  • Serve Hot or Cold: This dish can be served hot as a side dish or main course, or cold as a salad. It's also great for packing in lunches.

Conclusion:

This Herbed Zucchini and Carrot Medley is a delicious and healthy dish that's perfect for any occasion. With its simple ingredients and easy-to-follow instructions, it's a great recipe for beginner cooks. So next time you're looking for a quick and flavorful side dish, give this recipe a try. You won't be disappointed!

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