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Quick Sauteed Carrots and Zucchini with Garlic

A nourishing and vibrant side dish featuring fresh carrots and zucchini sautéed in olive oil and aromatic herbs. Perfect for a quick weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: American
Calories: 216
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 zucchinis, sliced
  • 3 to 4 carrots, thinly sliced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.25 cup olive oil
  • 2 tbsp ghee or olive oil
  • Sea salt and ground black pepper to taste

Method
 

Instructions
  1. In a large mixing bowl, combine the sliced zucchini and thinly sliced carrots.
  2. Drizzle the olive oil over the vegetables and sprinkle evenly with the dried thyme, parsley, garlic powder, and oregano.
  3. Season the mixture generously with sea salt and ground black pepper to your preference.
  4. Toss the vegetables thoroughly until they are well coated with the oil and spice mixture.
  5. Preheat a large skillet over medium heat and melt the ghee (or add the additional olive oil).
  6. Add the seasoned vegetables to the skillet and sauté, tossing frequently, for 8 to 10 minutes or until tender.

Notes

Feel free to adjust the amount of garlic powder or herbs based on your personal preference. Heirloom carrots can be used for a more colorful presentation.