Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
153
Calories
2g
Protein
12g
Fat
13g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium carrots, sliced
- 4 medium zucchinis, cut into julienne strips
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh or 1 tsp dried thyme
- 1 tsp chopped fresh or ¼ tsp dried dill weed
- 2 tsp fresh lemon juice
- ⅛ tsp salt
- ¼ tsp freshly ground black pepper
Directions
1
Place a steamer basket in ½ inch of water in a saucepan (water should not touch the bottom of the basket).
2
Place carrots in the basket.
3
Cover tightly and heat to boiling.
4
Reduce heat and steam carrots 5 minutes.
5
Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
6
Melt butter in a 12-inch skillet over medium heat.
7
Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper.
8
Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Recipe sourced from
fandom