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Zucchini And Carrots Recipe
|Carrots||2 1⁄2 Cup (40 tbs), julienned|
|Zucchini||2 1⁄2 Cup (40 tbs), julienned|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Fresh lemon juice||1 Tablespoon|
|Dry white wine||3 Tablespoon|
Serving size: Complete recipe
Calories 494 Calories from Fat 277
% Daily Value*
Total Fat 31 g48.2%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 255.7 mg10.7%
Total Carbohydrates 45 g15.1%
Dietary Fiber 12.5 g50.1%
Sugars 21.4 g
Protein 7 g14.3%
Vitamin A 1081.6% Vitamin C 133.4%
Calcium 16.7% Iron 13.5%
*Based on a 2000 Calorie diet
Use a large frying pan or a wok.
Add the oil to a hot pan and then the carrots.
Saute or stir-fry for 2 minutes and then add the zucchini.
Toss about for 3 minutes.
Add the lemon juice and wine.
Toss about and remove from the heat.
Serve within a few minutes.
You might like to try garlic with this dish.
Add a crushed garlic clove to the pan when you put in the oil.