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 zucchiniWashed, trimmed and cut into julienne strips
½ teaspoon Italian seasoning
1 clove garlic, mincedWashed, peeled and minced
½ teaspoon salt
¼ teaspoon pepper


Steps:Directions: Critical Control Point /Quality Assurance
1In a large nonstick skillet, sauté carrots in oil for 10 minutes.  
2Add zucchini and garlic and sauté 10 minutes longer or until vegetables are tender and crisp.Cook until internal temperature reaches 135°F.
3Sprinkle 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.

Jacqueline Larson M.S., R.D.N. and Associates