Julienned Carrots And Zucchini

chefs-mate chefs-mate 0 Comments
Servings: 5 Difficulty: Beginner
Jump To Recipe Print Recipe
A vibrant, quick-cooking vegetable medley with earthy thyme and rich olive oil.
Julienned Carrots and Zucchini recipe image

This bright and simple side dish celebrates the natural sweetness of carrots and the mild, fresh flavor of zucchini. Julienned into uniform strips, the vegetables cook quickly in a hot skillet, developing a tender-crisp texture that holds up well without becoming mushy. A generous drizzle of virgin olive oil and a hint of dried thyme provide a classic Mediterranean aroma that complements grilled meats, fish, or pasta dishes perfectly. It’s an easy, healthy addition to any weeknight dinner, requiring minimal prep time and pantry staples. The result is a colorful, aromatic plate that adds both visual appeal and nutritious crunch to your meal, making it a reliable favorite for busy cooks who value fresh, wholesome ingredients.

Julienned Carrots and Zucchini recipe image
Print Recipe

Julienned Carrots And Zucchini

Author: chefs-mate Cuisine: Courses:
Difficulty: Beginner
Servings: 5 Calories: 113.2

Description

This bright and simple side dish celebrates the natural sweetness of carrots and the mild, fresh flavor of zucchini. Julienned into uniform strips, the vegetables cook quickly in a hot skillet, developing a tender-crisp texture that holds up well without becoming mushy. A generous drizzle of virgin olive oil and a hint of dried thyme provide a classic Mediterranean aroma that complements grilled meats, fish, or pasta dishes perfectly. It&# 226;ÂÂs an easy, healthy addition to any weeknight dinner, requiring minimal prep time and pantry staples. The result is a colorful, aromatic plate that adds both visual appeal and nutritious crunch to your meal, making it a reliable favorite for busy cooks who value fresh, wholesome ingredients.

Ingredients

Directions

  1. Use a knife or mandoline to cut carrots and zucchini into 2 1/2-inch by 1/4-inch julienne strips.
  2. Heat olive oil in a skillet over high heat.
  3. Add carrots to the hot skillet and cook, stirring frequently, for 2 minutes.
  4. Add zucchini, dried thyme, and salt to the skillet.
  5. Cook, stirring continuously, for 5 minutes or until the vegetables are tender-crisp.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 113.2kcal
% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 78.4mg4%
Total Carbohydrate 11.4g4%
Dietary Fiber 3.2g13%
Sugars 5.3g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Yield: Makes about 5 1/2 cups total.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Tip: For even cooking, ensure all vegetables are cut to the same thickness. A mandoline with a julienne attachment works best for speed and consistency.

Variation: Add a splash of lemon juice at the end for extra brightness, or toss with fresh parsley before serving.

Keywords: carrots, zucchini, julienned, mediterranean, olive oil, thyme, side dish, vegan, vegetables, quick, healthy, sauteed, easy, gluten-free, low-calorie
Recipe Card powered by WP Delicious