Zucchini and Carrots with Fresh Herbs

Ingredients

• 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

Directions

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.

Recipe Yield: Yield: 6 servings``Serving size: 3/4 cup

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