Carrots And Zucchini With Herbs Recipes

ZUCCHINI AND CARROTS WITH FRESH HERBS

Steps:

• Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
• Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

CARROTS AND ZUCCHINI WITH HERBS

Steps:

• Place steamer basket in 1/2 inch water in saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
• Melt margarine in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

ZUCCHINI AND CARROTS WITH FRESH HERBS

Steps:

• Place a steamer basket in 1/2 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.
• Nutritional Information Per Serving (3/4 cup): Glycemic Index: 22, Glycemic Load: 1, Calories: 55, Protein: 2 g, Carbohydrate: 4 g, Dietary Fiber: 1-1/2 g, Fat: 4 g, Cholesterol: 10 mg, Sodium: 61 mg. Diabetic Exchanges: 1 Vegetable, 1 Fat.

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS

Steps:

• Heat olive oil in a large skillet over moderate heat.
• Add carrots, zucchini and garlic.
• Cook, stirring occasionally, for about 5 minutes or until just barely tender.
• Season with salt and pepper.
• Stir in fresh herbs.
• Serve immediately.

ZUCCHINI AND CARROTS WITH GARDEN HERBS

Steps:

• Heat the oil in a large saute pan and cook the shallots 3-4 minutes over medium heat or until tender.
• Add the carrots, water, and sugar.
• Cover, and cook, until carrots are tender, 5-8 minutes.
• Remove lid, add zucchini, and cook uncovered, for 3-4 minutes.
• Fold in herbs, and season to taste; remove from heat.
• Serve.

LINGUINE WITH ZUCCHINI, CARROTS, AND MIXED HERB PESTO

Steps:

• Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
• In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.
• In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.
• To make mixed herb pesto:
• In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.

HERBED CARROTS AND ZUCCHINI

Steps:

• In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender.
• In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

HERBED CARROTS AND ZUCCHINI

Steps:

• Begin by bringing water in a large pot to boil; reduce to a bubbling simmer.
• Place carrots in a steamer basket above the water, cover and steam for 3-5 minutes. You should be able to pierce the carrots with a fork but experience some resistance.
• Place the zucchini over the carrots; recover and steam an additional 3-5 minutes until you reach the desired doneness.
• Place the vegetables into a serving bowl and top with the butter, lemon juice, basil and garlic podwer. Toss until the flavors are well mixed.
• Serve immediately.