Simple Sautéed Zucchini and Carrots – Easy Vegetable Side Dish
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Brighten up your weeknight dinners with a tasty side dish like these sauteed carrots and zucchini. This dish is a colorful vegetable medley that’s quick, healthy and packed with flavor. You only need a few fresh ingredients and about fifteen minutes for crisp-tender veggies that burst with sweetness and a hint of caramelization. Sauteed carrots and zucchini go with just about everything, making them perfect for busy families, meal preppers, and anyone who loves real food without a lot of work.
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Why you will love sauteed zucchini and carrots
- Light and fresh, but still hearty enough to round out a meal.
- Perfect for gluten-free, vegetarian, or plant-forward diets.
- Kid-approved thanks to the natural sweetness of carrots.
- Mild zucchini flavor makes it a hit with adults, too.
- Even better with local or seasonal produce for peak flavor and nutrition.
Here is what you will need
Ingredients
- Fresh zucchini – Green or yellow;look for firm, glossy skin.
- Fresh carrots – choose ones that are bright and crisp.
- Olive oil or avocado oil.
- Optional: Salt, black pepper, fresh herbs like parsley or basil.
How to make sautéed carrots and zucchini
Prepare – Wash the carrots and zucchini and pat them dry. Peel the carrots. Heat oil in a large skillet over medium-high heat.
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 heat to medium; 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.
Tips for the best sauteed zucchini and carrots
- Start wit a hot pan to get a nice sear.
- 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.
- Stir occasionally, not constantly to let the veggies brown.
- Avoid overcooking. Crisp tender is key for best color and flavor.
- Season with salt and pepper or garlic powder just before serving
How to store and use leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet until just warmed through to keep the veggies from becoming too soft. You can also quickly microwave them.
Leftovers don’t have to be boring, try these suggestions:
- Toss into a grain bowl or salad for a fast lunch.
- Fold into omelets or scrambled eggs.
- Roll into a wrap with hummus.
- Mix with pasta, couscous or top a homemade pizza with it.
What to serve with sauteed carrots and zucchini
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.
Make It a Meal: For a quick vegetarian weeknight dinner, toss sautéed zucchini and carrots with cooked quinoa and a dash of soy sauce.
Recipe variations and flavor add-ins
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 for a quick and easy meal.
Cheese – Sprinkle the cooked vegetables with grated parmesan or crumbled 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.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Recipe FAQs
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.
It is not recommended to freeze leftovers due to the water content in the vegetables.
Use matchsticks for quick cooking and plenty of surface for browning. Thin half moons will work too. Just keep the pieces similar in size.
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Sauteed Zucchini and Carrots
Equipment
Instructions
- 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.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
