Carrot and Zucchini Sauté
Recipe Category: Vegetable
Portion Size: ½ cup carrot and zucchini mixture Yields: 8 servings
| Ingredients | Notes: |
| 2 cups carrots, | Washed, peeled and sliced into julienne strips |
| 1 tablespoon oil | |
| 2 cups zucchini | Washed, trimmed and cut into julienne strips |
| ½ teaspoon Italian seasoning | |
| 1 clove garlic, minced | Washed, peeled and minced |
| ½ teaspoon salt | |
| ¼ teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large nonstick skillet, sauté carrots in oil for 10 minutes. | |
| 2 | Add zucchini and garlic and sauté 10 minutes longer or until vegetables are tender and crisp. | Cook until internal temperature reaches 135°F. |
| 3 | Sprinkle with seasoning, pepper and salt. |
Variations: Carrots can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Carrots, glazed: For glazed carrots increase to 4 cups and omit zucchini. Add 2 tablespoons brown sugar. Omit Italian seasoning and garlic.
Carrots, glazed with fennel: substitute fennel for zucchini. Add 2 tablespoon maple syrup. Omit Italian seasoning.
Posted in Vegetable Recipes
