Sauteed Zucchini and Carrots

This may not come as a surprise to any of you, but I am not a huge fan of vegetables. Have you noticed? I like them best 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, but you can’t beat Sauteed Zucchini and Carrots…..

served alongside your favorite protein {like a Pan-Seared Ribeye Steak or Cherry Chipotle Glazed Salmon}. These Sauteed Zucchini and Carrots are super easy to prepare with minimal ingredients, but the addition of butter makes them special! 🙂

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!!

Print Recipe

3.85 from 13 votes

Sauteed Zucchini and Carrots

These Sauteed Zucchini and Carrots are super easy to prepare, and make the perfect side dish along side seafood, steaks, and chicken.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Servings: 4 Servings

Calories: 97kcal

Author: Lisa Johnson

Ingredients

• 2 medium sized zucchini thinly sliced
• 2 medium sized carrots thinly sliced
• 1 Tablespoon olive oil
• 2 Tablespoons clarified butter
• 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.

Nutrition

Calories: 97kcal | Fat: 10g | Saturated Fat: 5g | Cholesterol: 19mg | Vitamin A: 1.7% | Calcium: 0.5% | Iron: 1.7%

This recipe will be partying at these link parties!