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Sautéed Carrots and Zucchini Medley

Sautéed Carrots and Zucchini Medley
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A vibrant and healthy side dish featuring the natural sweetness of carrots combined with tender zucchini slices sautéed in olive oil with garlic and simple seasonings. This quick and easy medley adds bright color, fresh flavor, and a delightful texture to any meal.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh carrots, peeled and sliced into thin rounds or matchsticks
  • 2 cups fresh zucchini, sliced into thicker rounds or half-moons, skin on
  • 2 tablespoons good-quality olive oil
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • 1 tablespoon fresh parsley or thyme, chopped
  • Pinch of red pepper flakes (for a spicy kick)
  • 1 tablespoon toasted pine nuts or slivered almonds (for nutty crunch)
  • 1 teaspoon soy sauce or tamari (for umami boost)
  • 1 tablespoon nutritional yeast (for vegan cheese flavor)

Instructions

  1. Prepare Your Vegetables: Wash and peel the carrots, then slice them into thin, evenly sized rounds or matchsticks for quick and uniform cooking. Slice the zucchini into slightly thicker rounds or half-moons, leaving the skin on for color and nutrients.
  2. Heat the Pan and Add Olive Oil: Warm a large skillet over medium heat, then pour in the olive oil, swirling it around to coat the surface evenly. This helps prevent sticking and promotes a golden sauté.
  3. Sauté Carrots Until Slightly Tender: Add the carrots to the pan first as they take longer to cook. Stir frequently to avoid burning and cook for 5 to 7 minutes, until they soften slightly but still retain a bit of crunch.
  4. Add Zucchini and Garlic: Add the zucchini slices and minced garlic to the skillet. Cook together, stirring gently, for another 5 minutes or until zucchini is tender but not mushy.
  5. Season and Finish Cooking: Sprinkle salt and pepper to taste, toss the medley to combine flavors evenly. Optionally, stir in fresh herbs, then remove from heat to serve immediately while warm and vibrant.

Notes

  • Cut vegetables evenly to ensure consistent cooking and texture.
  • Do not overcrowd the pan; give vegetables room to sauté rather than steam for better caramelization.
  • Maintain medium heat to soften vegetables without burning them.
  • Use fresh minced garlic for the best flavor and aroma.
  • Add salt gradually to control seasoning and avoid oversalting.
  • To reheat leftovers, warm gently in a skillet with a splash of olive oil instead of microwaving for best texture.

Nutrition

Keywords: sautéed carrots, zucchini medley, healthy side dish, quick vegetable recipe, gluten free, vegan side

Find it online: https://marygourmet.com/sauted-carrots-and-zucchini-medley/