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    Home » Side dish

    Sauteed Zucchini and Carrots

    Jun 3, 2022 by Sravanthi. This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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    Jump to Recipe

    Are you looking for quick and easy ways to use zucchini? Then make this easy sauteed zucchini and carrots and serve it as a side dish. This vegan and gluten-free side dish pairs very well with quinoa, rice, pasta, and toasted bread.

    sauteed zucchini and carrots  in a skillet
    Contents
    • Ingredients
    • Instructions
    • Recipe Notes & variations
    • Serving suggestions
    • Storage
    • Recipe

    Ingredients

    • Zucchini: I used green zucchini and sliced it into thin strips in this recipe. In this way, zucchini will cook very quickly. You can chop the zucchini into cubes or circles. And the cooking time of the recipe varies accordingly.  
    • Carrots: Carrots add a light sweetness to this stirfry. And I used shredded carrots so that they cook in less time.
    • Aromatics and spices: Onion, garlic, and dried thyme is all we need to flavor this stirfry. To flavor this sauteed zucchini, you can use fresh thyme or other herbs like oregano, basil, parsley, and cilantro. Freshly ground black pepper will add spice to this dish, and you can use red chili flakes or paprika powder to make it spicier.

    Instructions

    • Heat a saute pan or skillet and add oil, finely chopped onion, garlic, and dried thyme. Saute them for acouple of minutes.
    zucchini sandwich making steps
    • Now add chopped zucchini and cook it on high flame for a couple of minutes.
    zucchini sandwich making steps
    • Season the zucchini with freshly ground black pepper and salt. Salt will release the water from the zucchini. Mix everything once.
    zucchini sandwich making steps
    • Then goes the shredded carrots, and stir them once. Let the carrots zucchini mixture cook on high flame for around 2 to 3 minutes.
    • Switch off the flame, and the easy sauteed zucchini and carrots is ready to serve.

    Recipe Notes & variations

    • Carrot is optional, and plain sauteed zucchini will also taste good and be a good side dish.
    • In this recipe, I used green zucchini. You can use either yellow zucchini or both to make this dish.
    • Instead of zucchini, you can use summer squash or butternut squash. Cooking time will vary accordingly.
    • To make spicy sauteed zucchini, use red chili flakes or paprika powder.
    • Fresh herbs like cilantro, milt, parsley, and dill leaves are a good addition to this dish.
    •  In this recipe, I used dried thyme to flavor the zucchini. You can use dried oregano or dried Italian herbs as well.
    • You can season the zucchini with Mexican or cajun seasoning as well. 
    sauteed zucchini and carrots  in a skillet

    Serving suggestions

    This vegan and gluten-free sauteed zucchini pairs very well with almost everything. Some of the ways I usually serve this veggie side dish are

    • Serve with fluffy quinoa or millet.
    • Have some leftover boiled pasta? Quickly add it to the last step and cook the pasta for a couple more minutes. You could add a splash of water if the pasta is on the drier side.
    • Use this stirfry as a sandwich spread or tortilla filling. Use cashew cheese sauce or pesto as spreading sauce, and I am sure kids will like it.
    • Use it as a side dish for rice.
    • Add some cooked chickpeas, kidney beans, or black-eyed peas to this sauteed zucchini for a light dinner, and turn this stirfry into a salad.
    zucchini sandwich in a plate

    Storage

    As this recipe hardly takes time, I prefer to make it when needed and serve it immediately. But you can store this dish for a day in the refrigerator.

    Some other zucchini recipes to try from my blog

    Zucchini and potato stir fry

    Zucchini coconut curry

    Zucchini flatbread

    Zucchini and chickpea curry

    Zucchini chickpea pancakes

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe

    Tried this recipe?Give the rating by clicking ★ below
    sauteed zucchini and carrots in a skillet

    Sauteed Zucchini and carrots

    Sravanthi
    Are you looking for quick and easy ways to use zucchini? Then make this easy sauteed zucchini and carrots and serve it as a side dish. This vegan and gluten-free side dish pairs very well with quinoa, rice, pasta, and toasted bread.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Course Side Dish
    Cuisine American, Global
    Servings 4
    Calories 53 kcal

    Equipment

    • Skillet
    Prevent your screen from going dark

    Ingredients
      

    • 1 zucchini medium-sized
    • ½ cup carrots grated
    • ⅓ cup onion chopped
    • 1 teaspoon garlic finely chopped
    • ½ teaspoon thyme dried
    • 1 tablespoon oil
    • Ground black pepper
    • Salt to taste

    Instructions
     

    • Heat a saute pan and add oil, finely chopped onion, garlic, and dried thyme. Saute them for acouple of minuites.
    • Now add chopped zucchini and cook it on high flame for a couple of minutes.
    • Season the zucchini with freshly ground black pepper and salt. Salt will release the water from the zucchini. Mix everything once.
    • Then goes the shredded carrots, and stir them once. Let the carrots zucchini mixture cook on high flame for around 2 to 3 minutes.
    • Switch off the flame, and the easy sauteed zucchini and carrots is ready to serve.

    Notes

    Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

    Nutrition

    Calories: 53kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 16mgPotassium: 203mgFiber: 1gSugar: 3gVitamin A: 2783IUVitamin C: 11mgCalcium: 19mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Hello, I’m Sravanthi. Here I share easy, healthy, and tasty recipes. I believe in “we are what we eat” and always try to eat homemade food. All my recipes are free from processed foods or ready-made foods and can be done easily without spending much time in the kitchen. more about me!

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