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Add a photoServings: 4
Ingredients
- 3 med Zucchini
- 2 Tbsp. Butter
- 2 Tbsp. Extra virgin olive oil
- 6 x Young carrots
- 3 x Basil leaves, washed patted dry and minced Salt and pepper, to taste Tomato wedges Whole basil sprigs
Directions
- "The tiny bush basil leaves are a perfect size to sprinkle whole over crunchy vegetables. Or possibly chop whole sweet basil leaves, adding them off the heat to retain color and flavor."
- Wash zucchini and cut into 1/4" strips. Put zucchini strips in colander; sprinkle with salt. Let stand 10 min to extract bitter juices.
- Meanwhile, heat butter in a heavy skillet. Add in oil and heat. Rinse zucchini under running cool water and thoroughly pat dry.
- Peel carrots and cut into 1/4" strips. Add in carrots to skillet; saute/fry 6 to 7 min, stirring, over high heat, or possibly till barely tender crisp. Turn heat down to medium and add in zucchini. Cook, stirring, another 4 min. Remove from heat; stir in minced fresh basil. Add in salt and pepper.
- Spoon onto heated serving platter. Garnish with tomato wedges and whole basil sprigs.
- Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 166 | |
| Calories from Fat 114 | 69% |
| Total Fat 12.96g | 16% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 111mg | 5% |
| Potassium 629mg | 18% |
| Total Carbs 12.49g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.28g | 4% |
| Protein 2.52g | 4% |
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