Dill Sautéed Carrots and Zucchini

Turn your fresh vegetables into a delicious side dish with this dill sauteed carrots and zucchini. A wholesome recipe bursting with fresh flavor, these are easy to prepare and perfect alongside a variety of main dishes.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips and Notes
• And if you liked this recipe...
• Recipe Card
• Comments

I'm constantly looking for new and exciting ways to incorporate vegetables into our day.

Sometimes it's sneaky (like zucchini in muffins or avocado in a smoothie) and other times, the veggies are so delicious that there's no need to hide them (like balsamic sauteed brussels sprouts).

And that's most definitely the case with this sautéed zucchini and carrots recipe. You'll love them because they're:

• Easy: This recipe comes together using a few simple ingredients in one pan with a quick prep and cooking time. (As does this Skillet Chicken and Potatoes).
• Healthy: Packed with wholesome vegetables and seasoned with fresh herbs, it's a great way to up the veggies at almost any meal.
• Fresh and Summery: The fresh flavors of the dill and seasonal vegetables give summery vibes- even if you make it in the winter. But it's perfect for using your fresh garden vegetables when they are in season.
• Perfect Side Dish: This easy dish pairs with a variety of mains including seafood, chicken, pork, pasta and more.

The Ingredients

• Carrots- The fresher and more flavorful the carrots, the better the dish will be so if you have some garden carrots on hand, this is a great place to use them. And if you're feeling fancy, you can make this recipe with heirloom carrots (multi-colored) like in this Roasted Asparagus and Carrots recipe.
• Zucchini- I like to use smaller zucchini for this as I find their skin to be more tender and the seeds are smaller. If you have a large garden zucchini, you can still use it but I would recommend peeling off the tough skin, halving the squash and scraping out the larger seeds.
• Sea Salt- You can use kosher or table salt instead- adjust to taste.
• Black Pepper
• Dill- Fresh dill is what makes this recipe pop! You can use dried dill (about 2 teaspoons) but the fresh really does add so much flavor.
• Butter- If you need this recipe to be dairy free, you can substitute with a good quality olive oil or avocado oil. If not though, I highly recommend using butter as it adds incredible flavor. I typically use salted butter but unsalted will work as well- you just may want to increase the salt in the recipe slightly.

The Method

1. Prepare the vegetables. Peel the carrots if desired and slice into ¼ inch thick rounds (~6mm). Slice the zucchini into ¼ inch thick rounds as well.

2. Precook the carrots. Add the sliced carrots, salt and pepper to a large skillet along with ⅓ cup of water. Cover and cook over medium-low heat for 4-5 minutes, or until the carrots begin to soften slightly.

3. Add the zucchini. Once the carrots have softened slightly, add the sliced zucchini to the skillet and cover to cook for 6-8 additional minutes.

4. Sauté. Add the butter to the skillet, increase the heat to medium and leave uncovered. Stir to finish cooking the vegetables and to coat with butter, about 3-4 minutes. I like to cook them until there a few lightly brown spots on the vegetables.

5. Finish with dill. Once the water has fully evaporated and the vegetables are tender, remove the skillet from heat and sprinkle the chopped fresh dill over the vegetables. Toss to combine.

6. Enjoy!

Leftovers and Storage

To Store: Store leftover carrots and zucchini in an airtight container in the refrigerator for up 4 days. I don't recommend freezing as the zucchini will release extra moisture when thawing which will make it mushy.

To Reheat: You can sauté leftovers in a pan over medium low heat for 3-5 minutes until heated through or warm in the microwave.

Make it Your Own

• Add More Veggies: Incorporate more vegetables such as bell peppers, onions, or mushrooms for extra flavor and nutrition.
• Garlic Carrots and Zucchini: Enhance the flavor by including 2 cloves of minced garlic at the same time as the butter.
• Parmesan Sautéed Vegetables: Sprinkle ¼ cup of grated Parmesan cheese over the vegetables in the last minute of cooking.
• Change up the Herbs: Switch out the dill for parsley, thyme, or basil to change up the flavor profile.
• Add a Garnish: Jazz up your sauteed zucchini and carrots by topping with:
  • Additional fresh dill or chopped parsley
  • A squeeze of fresh lemon
  • Chopped, roasted nuts such as sliced almonds

Serving Ideas

• Chicken: Pair the dill sautéed carrots and zucchini with roast chicken or grilled chicken thighs.
• Seafood: Serve this grilled shrimp skewers, roasted salmon or baked cod.
• Pasta: This is a great way to add some more vegetables to a pasta dish such as Sautéed Spinach Pasta.
• Rice: Include this as a side in a meal where you are serving Lemon Herb Rice or another rice dish.
• Potatoes: This is a great option to include alongside a meal with Onion Roasted Potatoes or Greek Yogurt Mashed Potatoes.

Tips and Notes

• Cut the Vegetables Evenly: Cut to a uniform thickness when slicing the carrots and zucchini (¼ inch thick) to ensure even cooking.
• Use Fresh Dill: Opt for fresh dill over dried for the best flavor and freshness.
• Don't Skip the Butter: Using real butter for sautéing adds richness and enhances the overall taste of the vegetables. If you need the recipe to be dairy free, you can use a high quality olive oil.

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And if you liked this recipe...

...you might also like:

• Sautéed Carrots and Spinach
• Herb Garlic Butternut Squash (Air Fryer)
• Baked Herb Tomato Zucchini

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