Carrots and Zucchini

I actually saw this recipe on Becky Higgins blog and thought I would give it a try. My husband and I really loved it. I thought the dill and Parmesan together was a great flavor. My boys aren’t real fond of Parmesan cheese, I should have left that off their portion. They ate it though, so I consider it a winner. I will definitely be making this again next year when we have more zucchini.

zucchini recipe

Carrots and Zucchini

1 Tbsp olive oil
1 1/2-2 cups baby carrots
1 medium zucchini, sliced
1-2 Tbsp. grated Parmesan cheese
Dill weed
Salt and pepper
Boil the carrots till crisp tender, about 10 minutes. Heat the olive oil in a pan over medium heat. Add the zucchini and saute for about 3-5 minutes and then add the carrots. Sprinkle Parmesan cheese, dill weed, salt, and pepper over the vegetables and saute & stir for a few minutes until the cheese melts. Serve immediately.

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