Zucchini And Carrots With Fresh Herbs - cooking recipe

Ingredients

2 medium carrots, sliced
4 medium zucchini, cut into julienne strips
2 tablespoons unsalted butter
1 tablespoon fresh thyme (chopped) or 1 teaspoon dried thyme
1 teaspoon fresh dill weed (chopped) or 1/4 teaspoon dried dill weed
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

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.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
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 (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.