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Sautéed Carrots and Zucchini

A quick and colorful side dish featuring sautéed carrots and zucchini, enhanced with simple seasonings for a vibrant, healthful accompaniment.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pieces zucchini (sliced) Select fresh, firm zucchinis
  • 3 pieces carrots (thinly sliced) Choose vibrant carrots for best flavor
Seasonings
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.25 cup olive oil (for coating vegetables)
  • 2 tbsp ghee or olive oil (for cooking) Ghee adds richness
  • sea salt and ground black pepper (to taste)

Method
 

Preparation
  1. In a large bowl, combine the sliced zucchini and thinly sliced carrots.
  2. Pour the ¼ cup of olive oil over the vegetables, then sprinkle with dried thyme, parsley, garlic powder, and oregano.
  3. Season with sea salt and ground black pepper, and toss well until the vegetables are evenly coated.
Cooking
  1. Preheat a large skillet over medium heat, then add 2 tablespoons of ghee or olive oil to the pan.
  2. Once the oil shimmers, add the seasoned vegetables to the hot skillet. Sauté while tossing occasionally for about 8 to 10 minutes, or until they reach a tender-crisp consistency.
  3. Taste and adjust the seasoning if needed before serving.

Notes

For a bit more texture, cut the zucchini into half-moons instead of rounds. To enhance flavor, try adding a squeeze of lemon juice right before serving. Ensure your skillet is hot enough before adding the vegetables to help achieve a slight char and deeper flavor. Serve immediately to maintain their vibrant color and crisp-tender texture.