Julienned Carrots & Zucchini

This simple yet elegant side dish transforms humble carrots and zucchini into a colorful, flavorful accompaniment perfect for any meal. The key is the julienne cut, which ensures even cooking and a pleasant, uniform texture. Bright virgin olive oil coats the vegetables, carrying the earthy aroma of dried thyme and the savory balance of sea salt. Carrots provide a natural sweetness and crunch, while zucchini adds a mild, tender contrast. It cooks quickly on the stovetop, retaining a slight bite rather than becoming mushy. Ideal for weeknight dinners, this vegan-friendly dish pairs beautifully with grilled chicken, fish, or roasted meats. Its fresh, Mediterranean-inspired profile brings a light, healthy element to the table without requiring complex techniques or hard-to-find ingredients.

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 5

Calories: 142.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This simple yet elegant side dish transforms humble carrots and zucchini into a colorful, flavorful accompaniment perfect for any meal. The key is the julienne cut, which ensures even cooking and a pleasant, uniform texture. Bright virgin olive oil coats the vegetables, carrying the earthy aroma of dried thyme and the savory balance of sea salt. Carrots provide a natural sweetness and crunch, while zucchini adds a mild, tender contrast. It cooks quickly on the stovetop, retaining a slight bite rather than becoming mushy. Ideal for weeknight dinners, this vegan-friendly dish pairs beautifully with grilled chicken, fish, or roasted meats. Its fresh, Mediterranean-inspired profile brings a light, healthy element to the table without requiring complex techniques or hard-to-find ingredients.

Ingredients

2 tablespoon VIRGIN OLIVE OIL
1 pound CARROTS
1/4 teaspoon THYME, DRIED
3/4 teaspoon SALT
1 1/2 pound ZUCCHINI

Directions

1
Peel the carrots and trim the ends of the zucchini.
2
Cut both the carrots and zucchini into uniform julienne strips, approximately 2 1/2 inches long and 1/4 inch thick, using a sharp knife or mandoline.
3
Heat the olive oil in a large skillet over high heat.
4
Add the julienned carrots to the hot skillet and stir-fry for 2 minutes to begin the cooking process.
5
Add the zucchini strips, dried thyme, and salt to the skillet.
6
Continue cooking and stirring frequently for 3 to 5 minutes, or until the vegetables are tender-crisp but still retain some bite.
7
Remove from heat and serve immediately.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 142.1kcal

% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 3748.3mg157%
Total Carbohydrate 16.7g6%
Dietary Fiber 4.9g20%
Sugars 8.9g
Protein 3.1g7%

* 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

For best texture, ensure your vegetables are cut to a similar size so they cook evenly.

If you prefer a softer texture, you can add a splash of water and cover the skillet for the last minute of cooking.

Fresh thyme can be substituted for dried; use 1 teaspoon of fresh leaves instead of 1/4 teaspoon dried.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

This dish yields approximately 5 1/2 cups of cooked vegetables.

Keywords: carrots, zucchini, side dish, vegetables, mediterranean, vegan, healthy, olive oil, thyme, quick dinner, stir fry, julienned, easy cooking, gluten free, low calorie, fresh vegetables, summer sides

Read it online: https://www.chefs-mate.com/recipe/julienned-carrots-zucchini/