Zucchini, Carrots, and Basil

Yield: 2 servings (One Serving ~ 1/3 cup)

Ingredients:
1 small zucchini
1 small carrot
1 green onion
1 teaspoon olive oil
¼ of one fresh garlic clove (minced)
   (or small pinch of dried minced garlic)
dash of pepper
½ teaspoon lemon juice
pinch of fresh chopped basil leaves
   (or ⅛ teaspoon dried basil)

Directions:

1. Cut zucchini and carrots into very thin strips (matchstick size).
2. Cut onion into thin rounds; include some of the green tops.
3. In skillet or pan, heat oil and add the carrots, sauté, stirring frequently on medium/high heat.
4. Once carrots soften, add the zucchini and green onions. Add 1-2 tablespoons water, if needed.
5. When vegetables are almost done (crisp-tender), add garlic.
6. Season with pepper; add lemon juice, and basil.

Source: Dining with Diabetes in Wyoming cookbook

Back