Herbed Carrots And Zucchini Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
Main Ingredient

Ingredients

 Carrots3 Medium
 Onions3 Small, cut into fourths
 Water2 Tablespoon
 Salt1⁄2 Teaspoon
 Chopped dill weed/1/4 teaspoon dried dill weed1 Teaspoon
 Chopped rosemary/1/8 teaspoon dried rosemary, crushed1⁄2 Teaspoon
 Zucchini1⁄2 Pound (2 Small Pieces)

Nutrition Facts

Serving size: Complete recipe

Calories 275 Calories from Fat 13

% Daily Value*

Total Fat 2 g2.4%

Saturated Fat 0.39 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1143.7 mg47.7%

Total Carbohydrates 63 g21%

Dietary Fiber 14.9 g59.7%

Sugars 28.2 g

Protein 10 g19.2%

Vitamin A 627.9% Vitamin C 132.8%

Calcium 27.7% Iron 26.3%

*Based on a 2000 Calorie diet

Directions

1. Prepare carrots. Place carrots and remaining ingredients except zucchini in 1 1/2-quart casserole. Cover tightly and microwave on high 6 minutes.
2. Prepare zucchini for Summer Squash—except cut crosswise in half; cut each half lengthwise into fourths. Stir zucchini into carrots. Cover tightly and microwave 3 to 6 minutes or until vegetables are tender; drain.
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