Best 6 Zucchini And Carrots With Fresh Herbs Recipes

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**Zucchini and Carrots with Fresh Herbs: A Culinary Symphony of Summer Flavors**

As the summer sun paints the landscape with vibrant hues, it's time to celebrate the season's bounty with a delectable dish that captures the essence of freshness and flavor. Zucchini and Carrots with Fresh Herbs is a symphony of simple yet elegant ingredients, harmonizing to create a symphony of taste that will tantalize your palate. This versatile recipe offers three variations, each with its unique twist, ensuring a culinary adventure that caters to every taste preference. From the classic combination of sautéed zucchini and carrots to the tantalizing addition of tangy lemon and capers, and the aromatic allure of roasted vegetables with herbs, this dish promises a delightful journey for your senses. Embark on a culinary exploration, discover the subtle nuances of each variation, and let the vibrant flavors of summer dance on your taste buds.

Here are our top 6 tried and tested recipes!

ZUCCHINI AND CARROTS WITH FRESH HERBS



Zucchini and Carrots with Fresh Herbs image

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

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips
2 tablespoons butter or margarine
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh dill weed 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 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

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.

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

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 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 FRESH HERBS



Zucchini and Carrots With Fresh Herbs image

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

2 medium carrots, sliced
4 medium zucchini, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
1 teaspoon fresh dill weed (chopped) or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper

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.

Tips:

  • Choose fresh, tender zucchini and carrots: Look for zucchini that is firm and has a deep green color. The carrots should be smooth and free of blemishes.
  • Cut the vegetables evenly: This will ensure that they cook evenly. If the vegetables are cut too thick, they will take longer to cook and may not be as tender.
  • Use a combination of fresh herbs: This will give the dish a more complex flavor. Some good options include basil, thyme, rosemary, and oregano.
  • Don't overcook the vegetables: Zucchini and carrots should be cooked until they are tender but still slightly firm. Overcooked vegetables will be mushy and bland.
  • Serve immediately: This dish is best served hot, so it's important to prepare it just before serving.

Conclusion:

This simple yet flavorful dish is a great way to enjoy fresh zucchini and carrots. The combination of fresh herbs and lemon juice adds a bright, refreshing flavor that's perfect for summer meals. Whether you're serving it as a side dish or a main course, this dish is sure to please everyone at the table.

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