Best 2 Sautéed Carrots And Zucchini Recipes

Indulge in a symphony of flavors with our sautéed carrots and zucchini, a delectable dish that combines the natural sweetness of carrots and the refreshing crunch of zucchini. This vibrant medley is not only a feast for the eyes but also a culinary delight. Savor the tender-crisp texture of the vegetables, perfectly caramelized with a hint of garlic and herbs. These recipes offer a range of options to cater to your dietary preferences, including a classic sautéed version, a vegan variation with a tangy lemon-herb sauce, and a delightful Asian-inspired stir-fry with a touch of soy and sesame. Each recipe promises an effortless cooking experience, allowing you to whip up a wholesome and flavorful side dish or a light vegetarian main course in minutes.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTéED CARROTS AND ZUCCHINI

Sautéed Carrots and Zucchini image

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

Ingredients

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

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.

SEA BASS POACHED IN A COURT BOUILLON WITH SAUTEED BATONNET OF CARROTS AND ZUCCHINI

Sea Bass Poached in a Court Bouillon with Sauteed Batonnet of Carrots and Zucchini image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 24

Ingredients

1/4 cup minced shallots
1 tablespoon freshly chopped tarragon
1 tablespoon minced garlic
2 cups court bouillon, recipe follows
4 (4-ounce) sea bass fillets, skin removed
Salt and white pepper
4 ounces, 1 stick, cubed, cold unsalted butter
1 tablespoon freshly chopped chervil, plus more for garnish
2 teaspoons olive oil
1 teaspoon butter
1 1/2 cups carrots, cut into batonnet (1/4 by 1/4-inch by 2 1/2 to 3 inches)
1 1/2 cups zucchini, cut into batonnet
2 tablespoons water
2 quarts water
2 cups dry white wine
1/4 cup lemon juice
1 1/2 cups small dice onion
3/4 cup small dice carrots
3/4 cup small dice celery
1/2 cup small dice leeks
1 tablespoon whole black peppercorns
2 bay leaves
3 sprigs fresh thyme
1/2 bunch parsley stems

Steps:

Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered round of parchment paper. Cook the fish for 5 to 6 minutes, or until cooked through.
Remove the fillets from the poaching liquid using a slotted metal spatula and place on a warm plate loosely covered with aluminum foil. Put the plate in a warm place while you make the sauce. Raise the heat to high and reduce the court bouillon for about 10 minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.
In a 10-inch saute pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter to the pan. Once the butter has melted, add the carrots to the pan and saute, stirring often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and continue to cook for 2 minutes more. Season the vegetables with salt and white pepper and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables and divide the sauce among the 4 plates as well. Garnish with chervil.
Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.

Tips:

Choose the right vegetables: For the best results, select young, tender carrots and zucchini. Avoid large, mature vegetables, as they can be tough and fibrous.
Cut the vegetables evenly: Cut the carrots and zucchini into uniform pieces so that they cook evenly. If the pieces are too thick, they will take longer to cook and may become overcooked on the outside before the inside is tender.
Don't overcrowd the pan: When sautéing the vegetables, make sure not to overcrowd the pan. If there are too many vegetables in the pan, they will not cook evenly and will become mushy.
Cook over medium-high heat: Sauté the vegetables over medium-high heat so that they cook quickly and evenly. If the heat is too low, the vegetables will release too much water and become soggy.
Season to taste: Season the vegetables with salt, pepper, and other herbs and spices to taste. You can also add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.

Conclusion:

Sautéed carrots and zucchini is a simple but delicious side dish that can be enjoyed with a variety of main courses. It is a healthy and flavorful way to get your daily dose of vegetables. With just a few simple steps, you can create a delicious and nutritious dish that the whole family will enjoy.