Sautéed Carrots And Zucchini Recipe

I love this recipe because it perfectly blends vibrant flavors and textures. Sautéed carrots and zucchini in olive oil with garlic, thyme, oregano, and basil create a dish bursting with taste. I appreciate the subtle crunch and kick from red pepper flakes that bring an exciting twist to absolute comfort.

I’ve been experimenting with different veggie dishes recently and came across a Sautéed Carrots And Zucchini recipe that really makes dinner come alive. In this recipe I use 3 medium carrots that are peeled and sliced thin, and 2 medium zucchini cut into half-moons.

I heat up 2 tablespoons of extra virgin olive oil and toss in 3 cloves of minced garlic along with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you like a little extra kick. I also add in 1/2 teaspoon each of dried thyme, oregano, and basil to give it a real aromatic flavor.

This dish is nutrient rich and perfect as a side for an entire baked chicken. Carrots brings in a good dose of vitamin A while zucchini is light and full of fiber and vitamins.

I sometimes finish it with a tablespoon of chopped fresh parsley for a burst of color.

Why I Like this Recipe

I like this recipe because everytime I make it, the garlic and spices fill my kitchen with this amazing smell that instantly makes my mouth water. I also love how the carrots stay a bit crunchy while the zucchini gets perfectly tender, giving me a mix of textures that makes every bite exciting. Plus, it’s super simple to whip up on a busy weeknight and still tastes like I spent hours at it.

Ingredients

• Carrots are rich in fiber and vitamin A, offering natural sweetness and crunch for health.
• Zucchini provides hydration with low calories, packed with vitamins and minerals for digestion.
• Extra virgin olive oil delivers healthy fats that enhance flavor while supporting heart health benefits.
• Garlic infuses rich, bold flavor and antioxidant properties, elevating each bite of your dish.
• Dried thyme, oregano, basil and parsley combine to offer aroma, taste, and essential nutrients.
• Salt and black pepper balance flavors, heightening vegetables without overpowering their natural taste.
• Optional red pepper flakes add a zesty kick for those seeking an extra spicy experience.

Ingredient Quantities

• 3 medium carrots, peeled and sliced thin
• 2 medium zucchini, cut into half-moons
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional for a little kick)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 tablespoon chopped fresh parsley (optional for garnish)

How to Make this

1. Start by peeling the carrots and slicing them thin, then cut the zucchini into half-moons.

2. Heat a large skillet over medium heat and add 2 tablespoons of extra virgin olive oil.

3. Once the oil is hot, toss in the minced garlic and the red pepper flakes for a little kick, cook ’em for about 30 sec until they start smelling really good.

4. Add the sliced carrots to the pan along with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried basil.

5. Stir the carrots and let ’em cook for around 6-7 minutes until they begin to soften, stirring every now and then so they dont stick or burn.

6. Now mix in the zucchini and cook for another 4-5 minutes; you want the zucchini to get tender but still keep a bit of crunch.

7. Give everything a good stir so the spices mix evenly with the veggies, and check if you need to add a bit more salt or pepper.

8. Once the carrots and zucchini are perfectly cooked to your liking, remove the skillet from heat.

9. Sprinkle 1 tablespoon of chopped fresh parsley on top if you have it for a bright finish, and serve it hot – it’s great when paired with a whole baked chicken.

Equipment Needed

1. Vegetable peeler – to peel the carrots before slicing them.
2. Cutting board – for safely chopping the carrots, zucchini, and garlic.
3. Chef’s knife – needed for thin slicing the carrots and cutting the zucchini into half-moons as well as mincing the garlic.
4. Large skillet – to heat up the olive oil and cook the veggies evenly over medium heat.
5. Measuring spoons – for accurately adding spices like salt, pepper, thyme, oregano, and basil.
6. Spatula or wooden spoon – to stir the vegetables and prevent them from sticking or burning.
7. Serving dish – to plate and enjoy the finished dish.

FAQ

• Q: What makes this Sautéed Carrots And Zucchini recipe special?
  A: This dish is all about simplicity – the veggies are lightly cooked in olive oil with garlic and herbs, so you still get a nice crunch and their natural sweetness shinning through.
• Q: Can I substitute or add other vegetables?
  A: Sure thing! You can swap zucchini for yellow squash or even add bell peppers if you’re looking to mix things up a bit.
• Q: How long does this recipe usually take?
  A: It usually takes around 20-25 minutes from start to finish. This includes prepping your veggies and the actual cooking time.
• Q: Do I have to use all the herbs listed?
  A: Not really, if you dont have dried thyme or basil handy you can leave them out or replace them with what you have in your pantry – the dish will still come out tasty.
• Q: How should I store any leftovers?
  A: Keep them in an airtight container in the fridge for up to 3 days. When reheating, try not to cook them too long else they might lose that good texture.

Sautéed Carrots And Zucchini Recipe Substitutions and Variations

• Extra virgin olive oil: You can swap it out with canola oil, avocado oil or even a bit of butter if you’re looking for a richer flavor.
• Garlic: If you dont have fresh garlic, try using garlic powder. Use about 1/4 teaspoon for each clove called for.
• Red pepper flakes: If you dont like too much heat, you can skip them or use a tiny pinch of cayenne pepper instead.
• Dried thyme: In a pinch, Italian seasoning works great, since it contains thyme along with other herbs.

Pro Tips

1. Try to slice all your carrots and zucchini as evenly as possible, cause if they’re different sizes, some might be overcooked while others stay too crunchy.
2. Watch the garlic closely when you add it; it gets fragrant really fast so lower the heat if you see it starting to brown too much, it can burn real quick.
3. Taste your veggies once they’re nearly done and if needed, add a little more salt or pepper, because every stove and batch can cook a bit differently.
4. If you feel adventurous, you can toss in another herb like a little bit of rosemary or bay leaf while cooking the carrots then take them out later; it gives a fun twist without overpowering the dish.