Dill Sautéed Carrots and Zucchini

Carrots and zucchini in a bowl topped with dill.

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5 from 4 votes

Dill Sautéed Carrots and Zucchini

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 58kcal

Ingredients

½ lb medium carrots sliced into ¼ inch rounds, about 3 medium or 2 cups
½ lb medium zucchini sliced into ¼ inch rounds, about 1 medium or 2 cups sliced
½ teaspoon fine sea salt
¼ teaspoon black pepper
1 tablespoon butter
2 tablespoon fresh dill roughly chopped

US Customary - Metric

Instructions

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.
Once the carrots have softened slightly, add the sliced zucchini to the skillet and cover to cook for 6-8 additional minutes.
Add the butter to the skillet and increase the heat to medium. 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.
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.
Serve.

Notes

Leftovers

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.

Nutrition