Zucchini And Carrots With Fresh Herbs

1. 1

   Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket).

2. 2

   Place carrots in the basket. Cover tightly and heat to boiling.

3. 3

   Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.

4. 4

   Melt butter in a 12-inch skillet over medium heat.

5. 5

   Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper.

6. 6

   Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.

7. 7

   Nutritional Information Per Serving (3/4 cup): Glycemic Index: 22, Glycemic Load: 1, Calories: 55, Protein: 2 g, Carbohydrate: 4 g, Dietary Fiber: 1-1/2 g, Fat: 4 g, Cholesterol: 10 mg, Sodium: 61 mg. Diabetic Exchanges: 1 Vegetable, 1 Fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.