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Zucchini and Carrot Sauté

Not a fan of zucchini? You just haven't cooked it this way yet. Tender young zucchini sautéed with sweet carrots, tomato paste, and Italian herbs. A versatile, quick, and healthy summer side for fish, meat, chicken — whatever you like!

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Stew of zucchini and carrots
Stew of zucchini and carrots Stew of zucchini and carrots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 30 % 3 g
Carbohydrates 60 % 6 g
47 kcal
GI: 100 / 0 / 0
  • 1) Young carrots are ideal for this dish. Wash and peel them, cut them in half lengthwise, then slice into pieces about 3/4 inch wide. 2) Heat a skillet, add the vegetable oil, and once it's hot, fry the carrots over high heat until golden at the edges. 3) Peel the onion and cut it in half, then cut each half into a small dice. Add the onion to the skillet and fry it until golden as well. 4) Now prep the zucchini: wash and pat them dry. If the skin is soft and tender you can leave it on and skip seeding them. But if the zucchini have any bruises or the skin seems a little tough, it's better to peel them with a vegetable peeler or knife. Cut the zucchini into cubes about the same size as the carrot pieces and add them to the skillet. 5) Now season the dish with salt and pepper to taste, and add Italian herbs to your liking — basil, oregano, savory, even mint. Feel free to experiment with other seasonings too. 6) One final touch: add 1 tablespoon of tomato paste to the skillet and stir well. Simmer the vegetables until they're done to your liking. _____ I absolutely love the taste of these sautéed zucchini and carrots with tomato paste and Italian herbs — and the aroma is finger-licking good! I prefer not to cook the zucchini all the way to soft; I like them a little al dente, so they keep some bite and a slight crunch after cooking. The result is a light, low-calorie side. In zucchini season, it's perfect. Even the pickiest kids will happily gobble up their veggies — just cook them all the way through for the little ones. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Young zucchini - 24  kcal/100g
  • Italian herbs blend - 259  kcal/100g

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