Description
Sautéed Carrots and Zucchini is a quick, colorful, and healthy vegetable side dish cooked with olive oil, ghee, and herbs. Lightly caramelized and full of flavor, this skillet recipe comes together in under 15 minutes—perfect for busy weeknights and a tasty way to add more vegetables to any meal.
Ingredients
2 medium zucchinis, sliced (about 300 g)
3–4 carrots, thinly sliced (about 250 g)
1 tsp (1 g) dried thyme
1 tsp (1 g) dried parsley
1 tsp (3 g) garlic powder
½ tsp (0.5 g) dried oregano
60 ml (¼ cup) olive oil
2 tbsp (30 g) ghee or additional olive oil
Sea salt and ground black pepper, to taste
Instructions
Place sliced zucchini and carrots in a large bowl.
Drizzle with olive oil and season with thyme, parsley, garlic powder, oregano, salt, and pepper. Toss to coat.
Heat ghee or extra olive oil in a large skillet over medium heat.
Add vegetables and sauté for 8–10 minutes, stirring often, until tender and slightly golden.
Serve warm.
Notes
Cut vegetables evenly for uniform cooking.
Avoid crowding the pan to maintain caramelization.
Add lemon juice or balsamic vinegar at the end for brightness.
Sprinkle with parmesan or nutritional yeast for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American