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–+ servings
carrots and zucchini side dish

Sautéed Carrots and Zucchini

Kara
Tasty sauteed zucchini and carrots with dill weed and parmesan cheese.
4.70 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Side Dishes
Cuisine American
Servings 6 servings
Calories 56 kcal

Ingredients
  

  • 1 Tbsp olive oil
  • 2 cups baby carrots
  • 2 small zucchini sliced
  • ⅛ tsp dry dill weed
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 2 Tbsp grated Parmesan cheese

Instructions
 

  • Boil the carrots till crisp tender, about 10 minutes; set aside.
  • Heat the olive oil in a pan over medium heat. Add the zucchini and saute for about 3-5 minutes till crisp tender.
  • Stir in the carrots. Sprinkle salt, pepper, and dill over the vegetables; saute for a minute. Turn off the heat.
  • Sprinkle parmesan cheese over the vegetables. Cover with a lid and let sit a minute or two until the cheese melts. Serve immediately.

Nutrition

Serving: 1gCalories: 56kcalCarbohydrates: 6gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 113mgPotassium: 405mgFiber: 2gSugar: 2gVitamin A: 6220IUVitamin C: 23mgCalcium: 43mgIron: 1mg
Keyword carrots and zucchini
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