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.

Notes:

Glycemic Index: 22, Glycemic Load: 1


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

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 55
Fat: 4 grams
Fiber: 1.5 grams
Sodium: 61 milligrams
Cholesterol: 10 milligrams
Protein: 2 grams
Carbohydrates: 4 grams

Diabetic Exchanges

1 Vegetable, 1 Fat



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

Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.