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    Zucchini and Carrots with Fresh Herbs Zucchini and Carrots with Fresh Herbs

    Tender-crisp veggies sautéed with a buttery herb sauce. Mmm!

    Prep: 5 min - Cook: 15 min

    2 medium carrots, sliced (1 cup)
    4 medium zucchini, cut into julienne strips
    2 tablespoons butter or margarine
    1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
    1 teaspoon chopped fresh dill weed or 1/4 teaspoon dried dill weed
    2 teaspoons lemon juice
    1/4 teaspoon salt
    1/4 teaspoon pepper


    1. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.

    2. Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

    Makes 4 servings

    Nutritional Info Per 1 Serving:
    Calories 90 (Calories from Fat 55); Fat 6g (Saturated 4g); Cholesterol 15mg; Sodium 200mg; Potassium 600mg; Carbohydrate 9g (Dietary Fiber 3g); Protein 3g

    Diet Exchanges: 2 Vegetable; 1 Fat

    This recipe displayed with permission from General Mills, Inc.

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