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Home » Side Dish » Sauteed Zucchini and Carrots

Published: Feb 6, 2017 · Modified: Nov 17, 2020 by Lisa Johnson

Sauteed Zucchini and Carrots

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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Easy Sauteed Zucchini and Carrots, the perfect side dish | cookingwithcurls.com

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!

Easy Sauteed Zucchini and Carrots, the perfect side dish | cookingwithcurls.com

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.

This Pan-Seared Ribeye Steak served with a Wedge Salad and Sauteed Zucchini and Carrots is the perfect, easy to prepare Romantic Meal for Two | cookingwithcurls.com

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.

Sauteed Zucchini and Carrots season cookingwithcurls.com

Saute vegetables until lightly browned and tender, stirring occasionally so they do not burn.

Sauteed Zucchini and Carrots, the perfect side dish that is super easy to prepare | cookingwithcurls.com

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!!

Easy Sauteed Zucchini and Carrots, the perfect side dish | cookingwithcurls.com

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.
4.22 from 79 votes
Print
Course: Side Dish
Cuisine: American
Keyword: easy side dish, vegetable side dish recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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 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.

Nutrition

Calories: 97kcal | Fat: 10g | Saturated Fat: 5g | Cholesterol: 19mg | Vitamin A: 85IU | Calcium: 5mg | Iron: 0.3mg
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Reader Interactions

Comments

  1. Betsy says

    February 12, 2017 at 4:02 pm

    Yum. I’ve been roasting a lot of carrots lately but this seems like a faster version.

    Reply
  2. Marc says

    March 03, 2017 at 1:59 pm

    Nice and simple. Looks great too.

    Thank you

    Reply
  3. Kathryn says

    July 12, 2017 at 4:28 pm

    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. 🙂

    Reply
  4. Denise says

    October 28, 2017 at 4:34 pm

    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 :).

    Reply
  5. Cheri says

    February 16, 2018 at 2:43 pm

    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!

    Reply
  6. Cheri says

    February 16, 2018 at 2:46 pm

    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! 🙂

    Reply
  7. Barb says

    April 23, 2018 at 4:24 am

    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…)

    Reply
  8. Kathy Poston2 says

    June 14, 2018 at 6:27 pm

    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!

    Reply
  9. Shona says

    April 28, 2020 at 5:44 am

    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.

    Reply

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Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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