Last Modified: by Paleo Leaper · This post may contain affiliate links · 14 Comments
Nourishing, easy to prepare, less than half an hour from raw to plate - sometimes that is all we desire when we return home from work. Anything else (taste, conversation, relaxation, refreshing drinks) is optional.
Bonus points for your tremendous effort, though, if you put some deliciousness in the slow cooker before you leave your kitchen in the morning.
Carrots have long been known for their ability to boost the immune system, improve digestion, and improve eyesight - and we are not just talking about the orange ones!
If you can find heirloom varieties at your local farmers market, or perhaps you grow your own, then seek out the purple, yellow, red, and white carrots as well. Not only will they provide you with plenty of vitamins and minerals, but they will also look splendid on the plate, providing an eye candy that is actually good for you.
We know the importance of eating our colors, and of drinking them too - carrot and beet juice is delicious for that!
Sautéed carrots and zucchini with spices are a lovely combination, though we highly recommend using the herbs that you and your family like best. If the thyme feels too powerful, sprinkle a bit less over the vegetables, and if you have a passion for garlic powder, then please add a pinch more. Use your intuition to find the correct and blissful amount of seasoning that you desire.
If you are searching for another flavorful, easy appetizer or side dish, roasted rosemary radishes may just be your thing - the quantity of rosemary is completely up to you.
Sautéed Carrots And Zucchini Recipe
Serves: 4 Prep: 15 min Cook: 10 min
Ingredients
- 2 zucchinis, sliced
- 3 to 4 carrots, thinly sliced
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1 tsp. garlic powder
- ½ tsp. dried oregano
- ¼ cup olive oil
- 2 tbsp. ghee or olive oil
- Sea salt and ground black pepper
Preparation
- In a big bowl, add the sliced zucchini and carrots.
- Pour the olive oil over the sliced vegetables, and sprinkle with all the herbs and spices.
- Season to taste with salt and pepper, then toss until everything is well coated.
- Preheat the skillet over medium heat, and melt the ghee.
- Saute the vegetables while tossing them until tender, about 8 to 10 minutes.
📖 Recipe
Sautéed Carrots And Zucchini Recipe
Carrots and zucchini sautéed in olive oil with an abundance of spices, really do make dinner come alive. Perfect when paired with an entire baked chicken.
4.42 from 53 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Side Dish
Cuisine American
Servings 4 people
Calories 216 kcal
Ingredients
- 2 zucchinis sliced
- 3 to 4 carrots thinly sliced
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1 tsp. garlic powder
- ½ tsp. dried oregano
- ¼ cup olive oil
- 2 tbsp. ghee or olive oil
- Sea salt and ground black pepper
Instructions
In a big bowl, add the sliced zucchini and carrots.
2 zucchinis, 3 to 4 carrots
Pour the olive oil over the sliced vegetables, and sprinkle with all the herbs and spices.
1 tsp. dried thyme, 1 tsp. dried parsley, 1 tsp. garlic powder, ¼ cup olive oil, ½ tsp. dried oregano
Season to taste with salt and pepper, then toss until everything is well coated.
Sea salt and ground black pepper
Preheat the skillet over medium heat, and melt the ghee.
2 tbsp. ghee or olive oil
Saute the vegetables while tossing them until tender, about 8 to 10 minutes.
Nutrition
Calories: 216kcalCarbohydrates: 6gProtein: 2gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 19mgSodium: 21mgPotassium: 339mgFiber: 2gSugar: 3gVitamin A: 1311IUVitamin C: 20mgCalcium: 66mgIron: 3mg
Keyword carrot, recipe, Sauté, zucchini
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Danielle
I tried this recipe and it was very good and taste.I had at the end some cooked brocoli to it and it was delicious and made me use those vegetables I had left in my fridge.
Reply
Paleo Leaper
Thanks for the recipe review, Danielle! :)
Reply
Karen Hintz
Thanks for sharing this very good recipe. The herbs were not overwhelming and the vegetables still has some "bite" to them (I really dislike mushy zucchini).
I always have carrots on hand and zucchini is easy to come by year round. I'll be making this often.Reply
KathyR
Great and easy recipe. I sautéd sliced onions with the zucchini and carrots.
Reply
Paleo Leaper
Good job Kathy!
Reply
Eva Gehrke
I did the same and it came out delicious!Reply
Stephanie S
The sauteed zucchini and carrots (added mushrooms) were a perfect side to our black pepper chicken and rice.Reply
Paleo Leaper
Amazing, your dish sounds delicious!
Reply
She
Yes u hv some good recipes that don't call for a lot of stuff to buy .so I can work with that a little.tys I will try it .
Reply
Rose
You are using 6 tablespoons of olive oil?
Reply
Toni
I made this with vegetables straight from the garden . My 11 yr old grandson has a green thumb!!
It turned out deliciousReply
Kaye
Very tasty. The zucchini was too mushy. Next time I will start the carrots first and add the zucchini later to prevent the zucchini from overcooking.Reply
Jon
Good ideaReply
Cynthia
Thanks for sharing,
I made this recipe and add some cooked Italian sausage links and served with quinoa. Very tasty, I will be adding it as a regular summer meal 😊Reply
