Sautéed Zucchini & Carrots

Makes 4 Servings

Ingredients

2 tablespoons olive or canola oil, divided
2 large carrots, finely diced (about 2 cups)
1 small onion, finely diced (about 3/4 cup)
1 clove garlic, minced
1/2 teaspoon Italian seasoning
2 medium zucchini (1 pound), cut into 1/4-inch dice (about 4 cups)
Salt and pepper

Directions

Heat 1 tablespoon of the oil in a Dutch oven or large nonstick skillet over medium-high heat.  Add the carrots, onion, garlic, and Italian seasoning and cook, stirring occasionally, until the carrots start to soften, about 5 minutes.  Add the remaining oil and the zucchini and continue to cook until the zucchini, carrots, and onion are tender, 10 to 15 minutes.  Season with salt and pepper to taste.

Nutrition Information per Serving

120 calories, 8g fat, 1g saturated fat, 40mg sodium, 11g carbohydrate, 3g fiber, 4g protein, 200% vitamin A, 70% vitamin C

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