Best 2 Sautéed Carrots And Zucchini Recipes

Sautéed carrots and zucchini is a simple yet flavorful side dish that is perfect for any occasion. The tender-crisp vegetables are tossed in a flavorful sauce and cooked until they are slightly browned and caramelized. This dish is packed with flavor and nutrients, making it a great choice for a healthy and delicious meal. With just a few simple ingredients and a few minutes of cooking time, you can have a delicious side dish that everyone will love.

Let's cook with our recipes!

SAUTéED CARROTS AND ZUCCHINI

Sautéed Carrots and Zucchini image

My mother and I came up with this sweet dish. It's one easy way to get everyone to eat their veggies. With only five ingredients, it's fast and simple to make, too.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 5

Ingredients

3 medium carrots, sliced
3 tablespoons butter
3 small zucchini, thinly sliced
1 medium red onion, chopped
2 tablespoons brown sugar

Steps:

In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.

Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

SEA BASS POACHED IN A COURT BOUILLON WITH SAUTEED BATONNET OF CARROTS AND ZUCCHINI

Sea Bass Poached in a Court Bouillon with Sauteed Batonnet of Carrots and Zucchini image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 24

Ingredients

1/4 cup minced shallots
1 tablespoon freshly chopped tarragon
1 tablespoon minced garlic
2 cups court bouillon, recipe follows
4 (4-ounce) sea bass fillets, skin removed
Salt and white pepper
4 ounces, 1 stick, cubed, cold unsalted butter
1 tablespoon freshly chopped chervil, plus more for garnish
2 teaspoons olive oil
1 teaspoon butter
1 1/2 cups carrots, cut into batonnet (1/4 by 1/4-inch by 2 1/2 to 3 inches)
1 1/2 cups zucchini, cut into batonnet
2 tablespoons water
2 quarts water
2 cups dry white wine
1/4 cup lemon juice
1 1/2 cups small dice onion
3/4 cup small dice carrots
3/4 cup small dice celery
1/2 cup small dice leeks
1 tablespoon whole black peppercorns
2 bay leaves
3 sprigs fresh thyme
1/2 bunch parsley stems

Steps:

Place a 12-inch saute pan on the stove, add the shallots, garlic and court bouillon to the pan. Set over a high heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Season the sea bass fillets on both sides with the salt and white pepper. Place the fillets in the poaching liquid and cover with a lid, or a buttered round of parchment paper. Cook the fish for 5 to 6 minutes, or until cooked through.
Remove the fillets from the poaching liquid using a slotted metal spatula and place on a warm plate loosely covered with aluminum foil. Put the plate in a warm place while you make the sauce. Raise the heat to high and reduce the court bouillon for about 10 minutes, or until reduced to 1/2 cup. Lower the heat, and add the butter to the pan a little at a time. Use a whisk to stir the cold butter into the sauce and season with salt and white pepper. Sprinkle the tarragon and chervil into the sauce and return the fish to the pan. Place the pan over a medium-low heat and warm the fish through, about 1 minute.
In a 10-inch saute pan, set over a medium-heat, add the olive oil and 1 teaspoon of butter to the pan. Once the butter has melted, add the carrots to the pan and saute, stirring often for 1 1/2 minutes. Add the zucchini and 2 tablespoons of water to the pan and continue to cook for 2 minutes more. Season the vegetables with salt and white pepper and divide among 4 warmed entree plates. Place a sea bass fillet over the vegetables and divide the sauce among the 4 plates as well. Garnish with chervil.
Combine all the ingredients into a 4-quart saucepan and bring to a boil. Reduce the heat to a simmer and continue to cook for 45 minutes. Strain the bouillon and use immediately, or cool and refrigerate for later use. The bouillon may also be frozen and kept for several months.

Tips:

Choose fresh, tender vegetables: Look for carrots and zucchini that are brightly colored and free of blemishes.
Cut the vegetables evenly: This will help them cook evenly.
Use a large skillet: This will give the vegetables plenty of room to cook without overcrowding.
Heat the oil over medium-high heat: This will help the vegetables brown and caramelize.
Don't overcrowd the skillet: If you add too many vegetables at once, they will steam instead of sautéing.
Stir the vegetables frequently: This will help them cook evenly and prevent them from sticking to the pan.
Season the vegetables to taste: Salt, pepper, garlic powder, and onion powder are all good options.
Serve the vegetables immediately: They are best when served hot and fresh.

Conclusion:

Sautéed carrots and zucchini is a simple but delicious side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With just a few fresh ingredients and a little bit of time, you can create a healthy and flavorful dish that the whole family will enjoy.