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Zucchini And Carrots

  Carrots 2 1⁄2 Cup (40 tbs), julienned
  Zucchini 2 1⁄2 Cup (40 tbs), julienned
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Fresh lemon juice 1 Tablespoon
  Dry white wine 3 Tablespoon

Cut the carrots and zucchini julienne style.
Use a large frying pan or a wok.
Add the oil to a hot pan and then the carrots.
Saute or stir-fry for 2 minutes and then add the zucchini.
Toss about for 3 minutes.
Add the lemon juice and wine.
Toss about and remove from the heat.
Serve within a few minutes.
You might like to try garlic with this dish.
Add a crushed garlic clove to the pan when you put in the oil.

Recipe Summary

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 494 Calories from Fat 277

% Daily Value*

Total Fat 31 g48.2%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 255.7 mg10.7%

Total Carbohydrates 45 g15.1%

Dietary Fiber 12.5 g50.1%

Sugars 21.4 g

Protein 7 g14.3%

Vitamin A 1081.6% Vitamin C 133.4%

Calcium 16.7% Iron 13.5%

*Based on a 2000 Calorie diet

Zucchini And Carrots Recipe