Basil Zucchini and Carrots

Teresa Ambra

Basil Zucchini and Carrots is a delectable way to enjoy both zucchini and carrots. This delicious veggie side dish is easy to prepare and a great side dish to any main dish entree. It only uses a few ingredients so it's a quick side dish for company or holidays. It's also healthy, low calorie and gluten free.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish, Veggies

Cuisine American

Servings

Calories 116 kcal

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

NOTE: You must remove the skillet from the burner before stirring in the sour cream.

NOTE: Allow veggies to cool slightly before stirring in the sour cream. Otherwise the sour cream will curdle.

NOTE: This recipe works better with sour cream rather than Greek yogurt.

Nutrition

Calories: 116kcalCarbohydrates: 9gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 23mgSodium: 171mgPotassium: 444mgFiber: 3gSugar: 5gVitamin A: 8205IUVitamin C: 23mgCalcium: 119mgIron: 3mg

Keyword carrots, gluten free, side dish, vegetable, zucchini

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