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Effortless Sautéed Carrots and Zucchini

A quick and colorful sauté featuring tender-crisp carrots and zucchini, flavored with herbs and ready in about 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pieces zucchinis (sliced)
  • 3 pieces carrots (thinly sliced)
Seasoning
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.25 cup olive oil (for coating vegetables)
  • 2 tbsp ghee or olive oil (for cooking)
  • to taste sea salt and ground black pepper

Method
 

Preparation
  1. In a large bowl, combine the sliced zucchini and thinly sliced carrots, ensuring they are roughly the same size for even cooking.
  2. Pour the ¼ cup of olive oil over the vegetables. Sprinkle generously with dried thyme, parsley, garlic powder, and oregano.
  3. Sprinkle with sea salt and ground black pepper. Toss well until all the vegetables are nicely coated in the oil and herbs.
Cooking
  1. Preheat a large skillet over medium heat. Add the 2 tbsp of ghee or olive oil and let it heat until shimmering.
  2. Carefully add the seasoned vegetables to the hot skillet, making sure not to overcrowd the pan. Sauté, tossing occasionally, until they are tender-crisp, about 8 to 10 minutes.
  3. Taste the vegetables and adjust seasoning if needed before serving.

Notes

For best results, avoid overcrowding the pan to maintain crispiness. You can switch up the herbs or add parmesan cheese for a different flavor profile. Any leftovers can be stored in an airtight container for up to three days.