• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Carrots and Zucchini with Basil

  • Recipe Submitted by on

Category: Vegetables, Side Dishes

 Ingredients List

  • 3 md Zucchini
  • 2 tb Butter
  • 2 tb Olive oil
  • 6 Young carrots
  • 3 Basil leaves; washed
  • -- patted dry and chopped
  • Salt and pepper; to taste


Tomato wedges
Whole basil sprigs

"The tiny bush basil leaves are a perfect size to sprinkle whole over
crunchy vegetables. Or chop whole sweet basil leaves, adding them off the
heat to retain color and flavor."

Wash zucchini and cut into 1/4" strips. Put zucchini strips in colander;
sprinkle with salt. Let stand 10 minutes to extract bitter juices.

Meanwhile, melt butter in a heavy skillet. Add oil and heat. Rinse
zucchini under running cold water and thoroughly pat dry.

Peel carrots and cut into 1/4" strips. Add carrots to skillet; saute 6 to
7 minutes, stirring, over high heat, or until barely tender crisp. Turn
heat down to medium and add zucchini. Cook, stirring, another 4 minutes.
Remove from heat; stir in chopped fresh basil. Add salt and pepper.

Spoon onto heated serving platter. Garnish with tomato wedges and whole
basil sprigs.

Yield: 4 to 6 servings.

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