Zucchini and Carrots with Green Onion and Dill
Brighten up your table with this vibrant and flavorful recipe for Zucchini and Carrots with Green Onion and Dill. This quick and easy vegetable side dish combines tender sautéed zucchini and carrots with the fresh, aromatic flavors of garlic, green onion, and dill, all lightly enhanced by a splash of zesty lemon juice. Perfectly seasoned with a touch of salt and pepper, this dish strikes a harmonious balance between earthy and citrusy, making it a versatile companion to any main course. Ready in just 25 minutes, it’s an ideal option for busy weeknights or as a healthy, gluten-free addition to your holiday spread. Serve it warm or at room temperature for a dish that’s as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 3 medium Carrots
- 3 stalks Green onions
- 2 tablespoons Fresh dill
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Lemon juice
Instructions
Wash and trim the ends of the zucchini and carrots. Cut the zucchini into half-moon slices about 1/4 inch thick, and slice the carrots into thin matchsticks or julienne strips.
Thinly slice the green onions, separating the white and green parts. Mince the fresh dill and set aside.
Peel and finely mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the minced garlic and the white parts of the green onion. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the carrots to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Add the zucchini slices to the skillet and continue cooking for another 4-5 minutes, stirring gently, until the zucchini is tender but still holds its shape.
Season the vegetables with salt and black pepper. Stir to combine.
Remove the skillet from heat and stir in the fresh dill, the green parts of the green onion, and the lemon juice. Toss to evenly coat the vegetables with the herbs and citrus.
Transfer the zucchini and carrots to a serving dish. Serve warm or at room temperature as a flavorful side dish.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5056 mg | 220% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 38.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1682 mg | 36% | |
*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.
