Ingredients
- 2 medium carrots, sliced
- 4 medium zucchinis, cut into julienne strips
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh or 1 tsp dried thyme
- 1 tsp chopped fresh or ¼ tsp dried dill weed
- 2 tsp fresh lemon juice
- ⅛ tsp salt
- ¼ tsp freshly ground black pepper
Make it step by step
- Place a steamer basket in ½ inch of water in a saucepan (water should not touch the bottom of the basket).
- Place carrots in the basket.
- Cover tightly and heat to boiling.
- Reduce heat and steam carrots 5 minutes.
- Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
- Melt butter in a 12-inch skillet over medium heat.
- Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper.
- Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.