Zucchini & Carrots w/ Fresh Herbs

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Zucchini and Carrots with Fresh Herbs

Tender-crisp veggies sautéed with a buttery herb sauce. Mmm!

Prep: 5 min Cook: 15 min

2 medium carrots, sliced (1 cup)

4 medium zucchini, cut into julienne strips

2 tablespoons butter or margarine

1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves

1 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed

2 teaspoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

1. Place steamer basket in 1/2 inch water in saucepan or

skillet (water should not touch bottom of basket). Place

carrots in basket. Cover tightly and heat to boiling; reduce

heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6

minutes or until carrots and zucchini are crisp-tender.

2. Melt butter in 12-inch skillet over medium heat. Stir in

carrots, zucchini and remaining ingredients. Cook uncovered

2 to 3 minutes, stirring gently, until hot.

Makes 4 servings

Nutritional Info Per 1 Serving:

Calories 90 (Calories from Fat 55); Fat 6g (Saturated 4g);

Cholesterol 15mg; Sodium 200mg; Potassium 600mg;

Carbohydrate 9g (Dietary Fiber 3g); Protein 3g

Diet Exchanges: 2 Vegetable; 1 Fat