Basil Zucchini and Carrots
2013 – Gluten Free Living
Basil Zucchini and Carrots is such a tasty vegetable dish. It’s 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.
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Basil Zucchini and Carrots is a delicious side dish for any occasion. On top of that it only takes a few ingredients. It’s 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, clean eating 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.
I have tried this with both sour cream and Greek yogurt. It really seems to work a lot better with sour cream. Perhaps it has a higher fat content than Greek yogurt. But Greek yogurt tends to curdle whereas sour cream doesn’t. You also must take the skillet off the burner and allow the ingredients to cool a minute or two before stirring in the sour cream. It works much better than way. You can either serve as is, or heat on a very low heat for a minute or two afterward.
While this recipe takes a little coddling, it is a simple and quick side dish that’s a great accompaniment to almost any entree. It’s also an excellent choice for holiday casseroles. Our family really enjoys Basil Zucchini and Carrots. If you’re looking for a wonderful new way to use zucchini or carrots, consider giving this delightful recipe a try. You won’t be disappointed.
Basil Zucchini and Carrots is a tasty side dish.
This dish is filled with zucchini and carrots, but you can use just about any vegetable you desire.
Basil Zucchini and Carrots is so simple. It’s a quick and easy recipe that’s great for holiday dinners.
Here’s what I did.
I used these ingredients.
Melt butter in skillet. Add sliced green onions or diced red onion. Add diced bell pepper and sliced carrots. Cover with lid and cook about 10-15 minutes on medium heat, until carrots are fork tender.
Add Zucchini slices and cook 5 minutes or so until zucchini is fork tender.
IMPORTANT: Remove the pan from the heat and cool a minute or so. Add basil and Himalayan sea salt.
Stir in sour cream and combine well. Heat over very low heat for a minute or two. Be careful with this step. You don’t want to cause the sour cream to curdle.
This recipe can be done in less than 30 minutes making it a great side dish for almost any entree.
The basil and sour cream add such a rich flavor to zucchini and carrots. It’s a refreshing change of pace.
Basil Zucchini and Carrots is a terrific side dish to prepare when you’re short on time.
Every bite of this side dish is so mouthwatering.
Here’s the recipe.
BASIL ZUCCHINI AND CARROTS
(Recipe inspired from Basil Carrots recipe from Linda Baker, Ovilla Road Baptist Church, Ovilla, TX)
Basil Zucchini and Carrots
Equipment
- 1 large skillet
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
Ingredients
- 3 tbsp. butter
- 3 green onions sliced
- 1/2 red or yellow bell pepper diced
- 1 lb. carrots peeled and sliced
- 2 large zucchinis sliced
- 1/2 tsp. pink Himalayan sea salt or more to taste
- 2 tbsp. dried basil
- 1 cup sour cream (Greek yogurt NOT recommended)
Instructions
- Melt butter in extra large skillet.
- Add green onions, bell pepper and carrots.
- Sauté veggies over medium heat, covered with lid, about 15 minutes or until carrots are fork tender.
- Add zucchini slices and cook about 5-10 minutes or until cooked through.
- Remove skillet from heat.
- Add basil, sea salt, and sour cream.
- Stir together.
- Heat through over very low heat for a couple of minutes or so.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 3 tbsp. butter
- 3 green onions, sliced
- ½ red or yellow bell pepper, diced
- 1 lb. carrots, peeled and sliced
- 2 large zucchinis, sliced
- ½ tsp. Pink Himalayan sea salt, or more to taste
- 2 tbsp. dried basil
- 1 cup sour cream
- Melt butter in extra large skillet.
- Add green onions, bell pepper and carrots.
- Sauté veggies over medium heat, covered with lid, about 15 minutes or until carrots are fork tender.
- Add zucchini slices and cook about 5-10 minutes or until cooked through.
- Remove skillet from heat.
- Add basil, sea salt, and sour cream.
- Stir together.
- Heat through over very low heat for a couple of minutes or so.
Don’t these veggies look delicious? This is a great way to use up garden zucchini.
I love making Basil Zucchini and Carrots. You can have it ready for dinner so quickly and easily.
This delicious side dish is also gluten free, healthy, clean eating and low calorie.
You may also enjoy these delicious recipes!
Basil Zucchini and Carrots
Equipment
- 1 large skillet
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
Ingredients
- 3 tbsp. butter
- 3 green onions sliced
- 1/2 red or yellow bell pepper diced
- 1 lb. carrots peeled and sliced
- 2 large zucchinis sliced
- 1/2 tsp. pink Himalayan sea salt or more to taste
- 2 tbsp. dried basil
- 1 cup sour cream (Greek yogurt NOT recommended)
Instructions
- Melt butter in extra large skillet.
- Add green onions, bell pepper and carrots.
- Sauté veggies over medium heat, covered with lid, about 15 minutes or until carrots are fork tender.
- Add zucchini slices and cook about 5-10 minutes or until cooked through.
- Remove skillet from heat.
- Add basil, sea salt, and sour cream.
- Stir together.
- Heat through over very low heat for a couple of minutes or so.