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Skillet Zucchini and Carrots RecipeSkillet Zucchini and Carrots

Source: MyFoodDiary.com

Skillet Zucchini and Carrots Recipe

Carrots and summer squash are rich in plant chemicals that support healthy vision. Serve this alongside grilled fish for dinner, or top it with a poached egg and enjoy some vegetables for breakfast.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
57
Calories
% Daily Value*
6%
Total Fat 3.8g
3%Saturated Fat 0.6g
Trans Fat 0g
0%
Cholesterol 0mg
7%
Sodium 166mg
2%
Total Carbohydrate 6.6g
6%
Dietary Fiber 1.8g
Sugars 3.5g
Protein 1.6g
Vitamin C 34%Vitamin A 39%
Iron 3%Calcium 3%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients

  • 3 ½ cups shredded zucchini
  • 1 tbsp extra virgin olive oil
  • ¼ cup diced yellow onion
  • ½ cup shredded carrots
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • ¼ tsp smoked paprika
  • Cilantro for garnish

Directions

  1. Shred the zucchini using a food processor. Work in batches and squeeze the shredded zucchini over the sink to eliminate excess water. Set the zucchini aside.

  2. Heat the olive oil in a large skillet over medium-high. Add the onion and cook for 3 minutes until they begin to soften. Add the carrots and cook 1 more minute. Add the zucchini and cook 5 minutes until the vegetables are cooked through and begin to brown.

  3. Add the coriander, cumin, salt and smoked paprika. Stir well. Sprinkle with chopped cilantro, and serve warm.

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