Zucchini and Carrots with Garden Herbs Recipe
Description: 🥒🥕 Make and share this delightful Zucchini and Carrots with Garden Herbs recipe, perfect for a healthy, vegan, and low-cholesterol meal option, especially during the summer months when fresh produce is abundant. This dish, with its vibrant colors and flavors, comes together in under 30 minutes, making it a quick and easy choice for any day of the week. Prepared on the stove top, this recipe is both simple and inexpensive, featuring a medley of garden-fresh herbs to elevate the taste of humble vegetables.
Ingredients:
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 2 carrots, sliced into rounds
- 1 1/2 cups water
- 1/2 tablespoon vegan sugar
- 3/4 zucchini, sliced into half-moons
- 2 tablespoons of fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh sage, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Nutritional Information:
- Calories: 154.3 per serving
- Fat Content: 7.4g
- Saturated Fat Content: 1.1g
- Cholesterol Content: 0mg
- Sodium Content: 128.4mg
- Carbohydrate Content: 21.7g
- Fiber Content: 5.9g
- Sugar Content: 9.8g
- Protein Content: 3g
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | Heat the olive oil in a large sauté pan over medium heat. Add the finely chopped shallots and cook for 3-4 minutes, or until tender and translucent, infusing the oil with their aromatic flavor. | 4 mins |
| 2 | Incorporate the sliced carrots into the pan, followed by the water and vegan sugar. Cover the pan with a lid and allow the carrots to cook until tender, which typically takes about 5-8 minutes, allowing the flavors to meld together beautifully. | 8 mins |
| 3 | Once the carrots have reached the desired tenderness, remove the lid and add the sliced zucchini to the pan, spreading them out in an even layer. Cook the zucchini uncovered for an additional 3-4 minutes, allowing them to soften slightly and absorb the flavors of the dish. | 4 mins |
| 4 | Carefully fold in the freshly chopped mint, parsley, and sage, distributing them evenly throughout the vegetables. Season the dish with salt and freshly ground black pepper to taste, adjusting the seasoning as needed to suit your preferences. | – |
| 5 | Remove the pan from the heat and transfer the flavorful mixture to a serving dish. Garnish with additional fresh herbs, if desired, to add a pop of color and freshness. | – |
| 6 | Serve immediately and enjoy this vibrant and nutritious Zucchini and Carrots with Garden Herbs dish as a standalone meal or as a delicious side to complement your favorite main course. | – |
This recipe yields a delightful dish that celebrates the natural flavors of seasonal vegetables, enhanced by the aromatic freshness of garden herbs. Whether you’re looking for a quick and easy weeknight dinner option or a colorful side dish to impress guests at your next gathering, this Zucchini and Carrots with Garden Herbs recipe is sure to delight your taste buds and nourish your body with wholesome goodness.
