Zucchini and Carrots with Garlic and Herbs
Elevate your weeknight dinners with the vibrant and wholesome flavors of Zucchini and Carrots with Garlic and Herbs! This quick and easy recipe combines tender zucchini and crunchy carrots, sautéed to perfection in fragrant olive oil and infused with the earthy richness of fresh garlic, parsley, and thyme. A splash of lemon juice adds a bright, zesty finish, while simple seasonings like salt and black pepper enhance the natural sweetness of the vegetables. Ready in just 25 minutes, this versatile dish makes a perfect side for grilled proteins or can be served as a light vegetarian centerpiece. Healthy, colorful, and packed with fresh flavors, it's a must-try for anyone seeking quick veggie recipes that don't skimp on taste. Keywords: zucchini and carrots recipe, garlic herb vegetables, easy vegetable side dish, sautéed zucchini and carrots.
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Recipe Information
Ingredients
- 2 medium zucchini
- 3 medium carrots
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
Wash the zucchini and carrots thoroughly under running water. Trim the ends of both vegetables.
Slice the zucchini into thin rounds, approximately 1/4 inch thick. For the carrots, peel them first and then slice them into thin diagonal coins.
Mince the garlic cloves and finely chop the fresh parsley.
Heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet, stirring frequently, and cook for about 30 seconds until fragrant (be careful not to burn it).
Add the sliced carrots to the skillet. Cook for 3-4 minutes, stirring occasionally, allowing the carrots to soften slightly but still retain a bit of crunch.
Add the sliced zucchini to the skillet and stir everything together. Cook for an additional 4-5 minutes, stirring occasionally, until the zucchini becomes tender but not mushy.
Season the vegetables with salt, black pepper, fresh thyme, and a squeeze of lemon juice. Stir well to evenly coat the vegetables with the seasonings.
Sprinkle the chopped parsley over the zucchini and carrots just before removing from the heat. Stir gently.
Serve the Zucchini and Carrots with Garlic and Herbs warm as a side dish, and enjoy!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5052 mg | 220% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 36.9 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
