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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.