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Zucchini and Carrots with Fresh Herbs

Glycemic Index: 22, Glycemic Load: 1

Yield: 6 servings
Serving size: 3/4 cup
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  • 2 medium carrots, sliced
  • 4 medium zucchinis, cut into julienne strips
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.
  2. Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
  3. Melt butter in a 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)
Protein:2 g
Sodium: 61 mg
Cholesterol:10 mg
Fat: 4 g
Dietary Fiber: 1.5 g
Carbohydrates: 4 g
Exchanges: 1 Vegetable, 1 Fat

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

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