Sautéed Zucchini & Carrots

Makes 4 Servings




2 tablespoons olive or canola oil, divided
2 large carrots, finely diced (about 2 cups)
1 small onion, finely diced (about 3/4 cup)
1 clove garlic, minced
1/2 teaspoon Italian seasoning
2 medium zucchini (1 pound), cut into 1/4-inch dice (about 4 cups)
Salt and pepper





Heat 1 tablespoon of the oil in a Dutch oven or large nonstick skillet over medium-high heat.  Add the carrots, onion, garlic, and Italian seasoning and cook, stirring occasionally, until the carrots start to soften, about 5 minutes.  Add the remaining oil and the zucchini and continue to cook until the zucchini, carrots, and onion are tender, 10 to 15 minutes.  Season with salt and pepper to taste.


Nutrition Information per Serving


120 calories, 8g fat, 1g saturated fat, 40mg sodium, 11g carbohydrate, 3g fiber, 4g protein, 200% vitamin A, 70% vitamin C

Look for heat-resistant plastic cooking utensils that won't scratch cookware surfaces.    » more
Serve these savory vegetables with grilled steak, chicken, or pork.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
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