Carrot Zucchini Saute

An eye-pleasing recipe that is a quick-and-easy side dish. It's a wonderful way to use up an abundance of veggies from your garden.


6 servings


1 pound carrots, cut into 2-inch julienne strips
1 tablespoon olive or canola oil
3/4 pound zucchini, cut into 2-inch julienne strips
1 tablespoon balsamic vinegar
1/2 teaspoon Italian seasoning
1/2 teaspoon salt


In a large nonstick skillet, saute carrots in oil for 10 minutes. Add zucchini; saute 10 minutes longer or until vegetables are crisp-tender. Sprinkle with vinegar, Italian seasoning and salt; toss.

Nutritional Information

One serving (1/2 cup) equals 64 calories, 2 g fat (trace saturated fat), 0 cholesterol, 237 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable.

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