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Sauteed Zucchini with Carrots
| Yield | |
|---|---|
| Source | |
| Prep time | 15 minutes |
| Recipe Tags | Vegetable Side |
Description
Currently my favorite way to eat zucchini. The way I like it best, it takes about 15 minutes to cook, but it can take as little as 5 minutes in the pan. I like a 50/50 mix of the veggies, but you could do whatever you wanted (although if what you wanted was just carrots, I'd do something else).
Ingredients
| 1 | zucchini (medium or 2 small, julienned) | |
| 2 | carrots (julienned) | |
| 1 | oz | hazelnuts (chopped) |
| 1 | T | butter |
| Salt (to taste) | ||
| Pepper (to taste) |
Instructions
- Melt the butter in a medium-sized skillet until bubbling. Toss in the hazelnuts and cook for a minute or two until they start to pick up color
- Add the carrots. Cook almost to your desired degree of tenderness (see Notes).
- Add the zucchini, stir, and cook for a few minutes until the squash is heated through
- Season to taste, and serve immediately
Notes
- I use a mandoline to shred the veggies - it makes for nice, uniform sizes. However, I imagine the large holes on a box grater would work, and if you're that kind of person, you could julienne them into 1/8" thick pieces by hand.
- I like this best if the carrots are given enough time in the pan to soften and sweeten - say, 10 minutes - but it's also good when the carrots and zucchini are added together, leaving them both raw but hot. I also like this with almonds and olive oil instead of hazelnuts and butter.
