Simple Sauteed Carrots and Zucchini Recipe

Sautéed carrots and zucchini is a great side dish that can be made in minutes with just a handful of ingredients. It’s perfect for a busy weeknight dinner.

a picture of sauteed carots and zucchini on a plate with a spoon

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If you have been looking for a quick and healthy vegetable side dish that’s filled with flavor, this is it. With just three simple ingredients, this is an easy recipe to make, and it is packed with deliciousness. Thin strips of zucchini and carrots are cooked to perfection resulting in the perfect side dish that’s both tender and slightly crunchy.

Why you will love sauteed zucchini and carrots

  • Its a versatile recipe that can be easily customized to suit your taste. See the the recipe variations for inspiration.
  • It’s a healthy recipe! Carrots and zucchini are excellent sources of vitamins, minerals and fiber.
  • Zucchini and carrot saute is a delicious recipe! The combination of fresh flavors from the naturally sweet carrots pairs perfectly with the savory zucchini flavor.
the ingredients needed to make zucchini and carrots

This is a brief summary of the ingredients needed to make this sauteed zucchini and carrots recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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  • Zucchini
  • Carrots
  • Olive oil


Prepare – Wash the carrots and zucchini and pat them dry. Peel the carrots. Heat olive oil in a large skillet over medium-high heat.

A picture of carrots and zucchini on a cutting board with a knive.

STEP 1: Use a sharp knife to cut the zucchini and carrots into thin strips that are similar in size.

STEP 2: Once the skillet is hot, reduce to medium heat; add the carrots and cook for 2-3 minutes until they begin to soften. Add the zucchini; toss in the pan and cook about 3-5 minutes longer until the vegetables become crisp tender.

Zucchini and carrots process step 2 carrots and zucchini cooking in a skillet
A picture of zucchini and carrots in a skillet after being suateed

STEP 3: Season with a little salt and cracked black pepper or sesame seeds and serve.

Zucchini – You don’t have to wait for zucchini season to make this recipe, zucchini is available year round. Look for zucchini that is small to medium in size. These are the most tender and work well in this recipe. Do not use a large zucchini; the seeds are large and the flesh isn’t as flavoful. It’s better to use large zucchini when zucchini fritters or zucchin bread.

If you prefer another variety of summer squash such as yellow squash or crookneck squash, you can easily replace the zucchini with one of them.

Leftover carrots and zucchini can be stored in an airtight container for up to 3 days. Enjoy leftovers reheated on top of the stove or cold tossed in a salad.

An overhead view of zucchini and carrots on a plate

This side dish is the perfect accompaniment to just about any main dish, such as grilled chicken, chicken caprese, slow-cooker crack chicken, or shrimp. It also tastes great with Asian-inspired dishes, such as Chinese pork belly stir fry or slow cooker Asian pork.

For a quick and easy vegetarian weeknight meal, serve sauteed zucchini and carrots mixed in a bowl of cooked quinoa with a dash of soy sauce.

A picture of zucchini and carrots on a plate with a spoon

This dish is so simple yet versatile. You can enhance it with additional flavors, vegetables, or protein to create a complete meal; the possibilities are endless.

Fresh Garlic – For an extra boost of flavor, add a clove or two of minced to the pan. It will infuse the dish with a nice aromatic flavor.

Fresh Herbs – Experiment with different fresh herbs such as fresh basil, fresh parsley, fresh thyme or fresh rosemary to add a unique flavor twist.

Protein – Add your favorite protein such as chicken,shrimp or tofu for a quick and easy meal.

Cheese – Sprinkle the cooked vegetables with grated paremsan or curmbled feta cheese

Stir Fry – Just before serving, add a dash of soy sauce and a sprinkle of sesame seeds

More Veggies – Add any combination of vegetables such as snow peas, red bell pepper, bok choy or mushrooms.


  • Cut the vegetables into evenly sized pieces to ensure that they cook evenly.
  • Don’t overcrowd the pan which can cause them to steam instead of saute. If necesary, cook the vegetables in batches.
  • Season with salt and pepper or garlic powder just before serving

Recipe FAQs

Do I need to peel the zucchini to make this recipe?

It is not necessary to peel the zucchini to make this recipe unless you want to. If you do peel the zucchini, keep in mind that most of the nutrients are in the skin of the zucchini.

Can I freeze leftover carrots and zucchini?

It is not recommended to freeze leftovers due to the water content in the vegetables.

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a picture of sauteed carots and zucchini on a plate with a spoon

Sauteed Zucchini and Carrots

Sautéed carrots and zucchini is a tasty side dish, perfect for a busy weeknight dinner. Just three simple ingredients and a few minutes of cooking.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Click on serving size to scale this recipe

Course: Side Dish
Cuisine: American
Servings: 2
Calories: 104kcal
Author: Anne Lawton


Scale this Recipe 2


  • 1 tablespoon Olive oil
  • 1 medium Zucchini or 2 small
  • 2 Carrots


  • Prepare: wash, dry and cut 1 medium Zucchini and 2 Carrots into strips that are about a half inch in size.
  • Heat 1 tablespoon Olive oil in a heavy skillet. Once the oil is hot add the carrots and cook for 2 to 3 minutes. Reduce to medium heat add zucchini and toss in the pan. Cook for about 3-5 mintues longer; until the vegetables become crisp tender.


Season with any of the following:  garlic powder, sesame seeds, soy sauce, salt and pepper and serve or use one of the recipe variations noted above.
Store leftovers in an airtight container for up to 3 days.


Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 50mg | Potassium: 451mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10387IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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