Ingredients
2 medium carrots/ sliced
4 med zucchini/ cut/julienne strips
2 T unsalted butter
1 T chopped fresh or 1 tsp dried thyme
1 tsp chopped fresh or 1/4 tsp dried dill weed
2 tsp fresh lemon juice
1/8 tsp salt
1/4 tsp black pepper
Place steamer basket in 1/2 inch of water (water should not touch the bottom of the basket). Place carrots in basket. Cover tightly and heat to boiling.
Reduce heat and steam 5 minutes.. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in 12-inch skillet over medium heat.. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper.. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving (3/4 cup): Glycemic Index: 22, Glycemic Load: 1, Calories: 55,
Protein: 2 g, Carbohydrate: 4 g, Dietary Fiber: 1-1/2 g,
Fat: 4 g, Cholesterol: 10 mg, Sodium: 61 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
