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These Sauteed Zucchini and Carrots are super easy to prepare, and make the perfect side dish along side seafood, steaks, and chicken. They are super easy to prepare with minimal ingredients, and the addition of butter makes them special!
I enjoy my vegetables the most when pureed in a soup like this Roasted Cauliflower and Garlic or Roasted Carrot, or tossed into a stir-fry like this Chicken Teriyaki or Paleo Chicken Stir-Fry!
Carrots and broccoli are my go to veggies, and you can’t beat Sauteed Zucchini and Carrots served alongside your favorite protein like a Pan-Seared Ribeye Steak or Cherry Chipotle Glazed Salmon.
How do you make Sauteed Zucchini and Carrots?
Heat a large skillet {mine is cast iron – affiliate link} over medium-high heat. Add the oil and butter.
Once the better is melted, add the zucchini and carrots. Sprinkle with thyme, salt and pepper, toss to coat.
Saute vegetables until lightly browned and tender, stirring occasionally so they do not burn.
These Sauteed Zucchini and Carrots are special enough for date night, but easy enough for weeknight meals. So delicious!!
Notes:
- The amount of time needed to cook will depend on the thickness of your vegetables, how hot your stove cooks, and how “caramelized” your like your zucchini and carrots. I like mine with some brown around the edges, and that took about 10 minutes.
- I used Thyme because I like the simplicity of the flavor, but feel free to use your favorite herbs.
- I cut my zucchini and carrots at an angle this time, but round slices and crinkle cut work as well.
- This side dish is Whole 30 and Paleo compliant.
What’s your go to vegetable side dish? I should probably broaden my horizons…and palette.
Enjoy!!
Sauteed Zucchini and Carrots
Ingredients
- 2 medium sized zucchini thinly sliced
- 2 medium sized carrots thinly sliced
- 1 Tablespoon olive oil
- 2 Tablespoons clarified butter or ghee for paleo and whole30
- 1 teaspoon dried thyme
- sea salt and ground black pepper
Instructions
- Heat a large skillet over medium-high heat. Add the oil and butter.
- Once the better is melted, add the zucchini and carrots. Sprinkle with thyme, salt and pepper, toss to coat.
- Saute vegetables until lightly browned and tender, stirring occasionally so they do not burn.
Notes
- The amount of time needed to cook will depend on the thickness of your vegetables, how hot your stove cooks, and how “caramelized” your like your zucchini and carrots. I like mine with some brown around the edges, and that took about 10 minutes.
- I used Thyme because I like the simplicity of the flavor, but feel free to use your favorite herbs.
- I cut my zucchini and carrots at an angle this time, but round slices and crinkle cut work as well.
- This side dish is Whole 30 and Paleo compliant when you use ghee.
Betsy says
Yum. I’ve been roasting a lot of carrots lately but this seems like a faster version.
Marc says
Nice and simple. Looks great too.
Thank you
Kathryn says
This is a great recipe and super easy but please note this is not Whole 30 compliant because you have butter in your ingredients. If you want to switch it to ghee, then you’ll have a Whole 30 compliant recipe. 🙂
Denise says
Perfect! I’ve been craving zucchini, and this was phenomenal. I did add a couple of sliced bell peppers, just because I had them. I generally roast my veggies, but this is so much faster. I can eat almost any veggie if it’s roasted, with nice little charred bits on the edges :).
Cheri says
While I appreciate this post and the recipe, it is not Whole30 approved. Whole30 does not use butter at all. Can you recommend a substitute ingredient to use in place of the butter? Thanks!
Cheri says
I’m sorry! I didn’t see in the recipe that you used clarified butter. My bad! Your recipe sounds great and I look forward to trying it! 🙂
Barb says
Hi, I often do this dish. I like to fry some onion wedges/shallots with the carrots and zucchini and add a teaspoon of sugar to help the caramelising (but i omit the butter). Also, a pinch of saffron totally transform this dish and takes it to the next level (especially for date night…)
Kathy Poston2 says
I made this tonight, with a couple of slight modifications: used ghee instead of butter, added Penzey’s Paris seasoning and cooked until most of the slices were browned. Delicious!
Shona says
I was looking for a simple side dish and very glad I found this recipe. I sautéd them in a little lemon infused rapeseed oil and this added to the flavour.