2013 – Gluten Free Living
This tasty vegetable dish is filled with lots of crunchy carrots, sliced zucchini, flavored with basil, then cooked until all the veggies are tender. It’s such a simple recipe yet so full of flavor. I recently took this as part of a meal to some friends and they said even their two-year-old loved this recipe.
Basil Zucchini and Carrots is a delicious side dish for any occasion. On top of that it only takes a few ingredients and is so quick and easy to whip up especially if you slice down your carrots. This is a great way to use up zucchini from your garden. It’s also low calorie, healthy, and gluten free.
This recipe is from a friend, Linda Baker, who made Basil Carrots for us one night for supper when we had Linda and Phil over for dinner. Linda said she had made the recipe with zucchini before so I thought I would give it a try. Instead of using sour cream I used Chobani vanilla Greek yogurt.
This is a great recipe that our family loves. If you’re looking for a wonderful new way to use zucchini or carrots, consider giving this enjoyable recipe a try. You won’t be disappointed.
Here’s a view of this tasty side dish.
This dish is filled with zucchini and carrots, but you can use just about any vegetable you desire.
Here’s a close up so you can see the texture of this amazing side dish.
Here’s a serving of Basil Zucchini and Carrots
Here’s what I did.
Melt butter in skillet.
Slice up green onions.
Add sliced green onions or diced red onion.
Add diced bell pepper. I was trying to use up this orange one, but I would recommend using either a yellow or red bell pepper to provide contrasting color to the orange carrots and green zucchini.
Add baby carrots. I used a 2-lb. bag. I wanted the texture of baby carrots, but sliced carrots, carrot chips, or julienned carrots would work quite well. Because I had baby carrots I had to cook these carrots about 45 minutes before they were done. Normally it would only take about 15 minutes.
I covered the carrots with a lid and cooked until almost done.
Slice up zucchini. I sliced up 5.
Add zucchini to skillet.
Stir vegetables and cook until zucchini is done – about 5-10 minutes.
Add basil. I added 4 tablespoons.
Here I’ve added the basil.
Stir in yogurt or sour cream.
Remove the pan from the heat. Here I’ve added the yogurt.
Stir the yogurt into all the veggies. Add salt and stir again.
Here’s the finished product. Make sure you don’t continue cooking the veggies. Take the skillet off the burner.
Here I’ve stirred all the ingredients together.
This recipe is so easy to put together. If you use sliced carrots you can have this recipe done in less than 30 minutes.
Here’s the recipe.
BASIL ZUCCHINI AND CARROTS
(Recipe inspired from Basil Carrots recipe from Linda Baker, Ovilla Road Baptist Church, Ovilla, TX)
6 tbsp. butter
5 green onions, sliced
1 orange pepper, diced (really another color would be better to provide color contrast, but I needed to use this one up)
2 lbs. baby carrots
5 zucchinis, sliced
1 tsp. Pink Himalayan sea salt, or more to taste
4 tbsp. basil
2 cups sour cream or Chobani vanilla Greek yogurt
Melt butter in extra large skillet. Add green onions and pepper. Sauté about 1 minute. Add baby carrots. Cook with lid on for about 45 minutes or until carrots are cooked through. Add zucchini slices and cook about 10 minutes or until cooked through. Add basil, sea salt, and sour cream or yogurt. Stir together. Turn off heat. Serves 10.
Don’t these veggies look delicious? This is a great way to use up garden zucchini.
This close up shows the wonderful texture of this dish.
This great recipe is gluten free, healthy, and low calorie.
I love making this easy recipe. You can have it ready for dinner so quick and easily.
Here’s a spoonful of this great comfort food.
I’ve set out a serving for you.
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