Go Back
+ servings
bowl of baby carrots and zucchini
Print Recipe
No ratings yet

Herbed Baby Carrots with Zucchini

Sweet baby carrots with sliced zucchini sauteed in broth with herbs. A light and healthy side dish.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Vegetables
Servings: 7
Calories: 54kcal
Author: Janna/Fit As A Fiddle Life


  • 16 oz carrots
  • 8 oz zucchini medium
  • 1 tbsp basil fresh, chopped
  • 1 tbsp thyme fresh, chopped
  • 1 tbsp Italian parsley fresh, chopped
  • 1 tbsp oregano
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil extra virgin
  • 1/2 cup broth chicken or vegetable


  • Add carrots to a large pan and cover with water. Bring to a boil over medium heat. Boil for 5 minutes until tender-crisp.
  • Add olive oil to a frying pan. Add carrots to the pan and cook for 2 minutes.
  • Add zucchini and broth to carrots and saute for 3 minutes.
  • Sprinkle spices, garlic, and pepper into the carrot mixture.
  • Cook until vegetables are tender.


Serving size = 1/2 cup


Calories: 54kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11049IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg