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Delicious sautéed carrots and zucchini in a pan

Sautéed Carrots and Zucchini

A quick and delicious way to incorporate vibrant veggies into your meals, packed with flavors from herbs and olive oil. Perfect as a side dish or snack.
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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, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pieces zucchinis, sliced Add moisture and lightness.
  • 3 pieces carrots, thinly sliced Adds sweetness and crunch.
Herbs and Seasoning
  • 1 tsp dried thyme Infuses the vegetables with flavor.
  • 1 tsp dried parsley Enhances the aromatic profile.
  • 1 tsp garlic powder Adds depth of flavor.
  • 0.5 tsp dried oregano Brings additional flavor.
  • to taste sea salt and ground black pepper For seasoning.
Oil
  • 0.25 cup olive oil (for coating vegetables) Ensures even cooking.
  • 2 tbsp ghee or olive oil (for cooking) For sautéing.

Method
 

Preparation
  1. In a large bowl, combine the sliced zucchini and carrots, ensuring they are roughly the same size to promote even cooking.
  2. Pour ¼ cup of olive oil over the mixed vegetables. Generously sprinkle with dried thyme, parsley, garlic powder, and oregano.
  3. Season with sea salt and ground black pepper. Toss well until all vegetables are evenly coated in the oil and herbs.
Cooking
  1. Preheat a large skillet over medium heat. Add 2 tbsp of ghee or olive oil and let it shimmer.
  2. Carefully add the seasoned veggies to the hot skillet. Avoid overcrowding; it’s best to cook in batches if needed.
  3. Sauté while tossing occasionally until the vegetables are tender-crisp, about 8 to 10 minutes.
  4. Taste and adjust seasoning if necessary before serving.

Notes

For best results, arrange the vegetables in a single layer. If cooking a large batch, consider smaller portions to avoid steaming. These veggies don’t freeze well; store leftovers in an airtight container in the fridge for up to 3 days.