Sauteed Carrots And Zucchini

Season to taste with salt and pepper then toss until everything is well coated. In a big-bowl add the chopped zucchinis and carrots.

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Wash zucchini and carrots remove stems and cut into ¼ inch ½ centimeter slices.

Sauteed carrots and zucchini. Add zucchini and next 4 ingredients and sauté 8 to 10 minutes or until tender. Herb Roasted Zucchini and Carrots. Cut carrots and zucchini into matchstick strips.

Cook uncovered 4 minutes stirring often. Add in vegetables and turn heat up to medium-high. Melt butter in a large skillet over medium-high heat.

The Quick Version. Preheat skillet over medium heat and melt the ghee. In a big bowl add the sliced zucchinis and carrots.

Pour the olive oil over the sliced vegetables sprinkle with all the herbs and spices. Pour the olive-oil on the chopped vegetables scatter with the spices and herbs. Cook them separately in plenty of boiling salted water until tender about 5 minutes for the carrots and 3 minutes for the zucchini and drain.

Add the vegetables 1 teaspoon salt and 14 teaspoon pepper and heat until warmed through. Season to taste with salt pepper then toss until all is. Instructions Checklist Step 1 Melt butter in a large skillet over medium-high heat.

Add zucchini and cook 2 more minutes stirring occasionally. Add green onions and cook 1 more minute. These Sauteed Zucchini and Carrots are super easy to prepare and make the perfect side dish along side seafood steaks and chicken.

Using a vegetable peeler make long strands of ribbons In a 10-12 inch saute pan melt butter slowly over medium-low heat. Arrange the carrots and zucchini on a baking sheet and drizzle. In a large frying pan heat the oil or butter over medium heat.

Take 18 of an onion 1 carrot 1 zucchini and 14 of a cabbage. Take advantage of those fresh garden vegetables and cook up this yummy Roasted Zucchini and Carrots dish for dinner.

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