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Carrot & Zucchini Julienne

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ pound carrots
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½ pound zucchini
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1 tablespoon butter
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2 tablespoons lemon juice
fresh
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1 x salt and black pepper
to taste
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1 tablespoon poppy seed
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Ingredients

Amount Measure Ingredient Features
226.8 g carrots
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226.8 g zucchini
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15 ml butter
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3E+1 ml lemon juice
fresh
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1 x salt and black pepper
to taste
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15 ml poppy seed
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Directions

Cut carrots and zucchini into 1/8" thick julienne strips.

Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes.

Remove to a bowl and keep warm.

Steam zucchini, covered, until crisp-tender 1 minute and add carrots.

Heat butter, lemon juice, salt and pepper; stir into vegetables.

Sprinkle with poppy seeds and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 6651% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 65mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 3g
Vitamin A 195% Vitamin C 27%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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