Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes. Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Heat olive oil in a large skillet over moderate heat. Add carrots, zucchini and garlic. Cook, stirring occasionally, for about 5 minutes or until just barely tender. Season with salt and pepper. Stir in fresh herbs. Serve immediately.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender. Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Time 1h25m Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish. Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain. Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish. Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole. Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.
Time 25m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large nonstick skillet, saute carrots in oil for 10 minutes. Add zucchini; saute 10 minutes longer or until vegetables are crisp-tender. Sprinkle with vinegar, Italian seasoning and salt; toss.
Time 25m Yield 5 servings. Number Of Ingredients 5 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.
Time 30m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Slice zucchini. Peel and grate carrots. Peel and slice onion. Put olive oil and sliced onions into skillet, cover and cook over medium heat until onions are tender. Add grated carrots, sliced zucchini, salt and pepper. Cover and continue to cook until all vegetables are soft. 15-20 minutes. Serve as a side dish.
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Slice carrot and zucchini into long thin strips. Heat butter in a pan and saute the vegetables until soft being careful not to burn. Add honey and pepper, gently heat through and serve.
