Okay, I guess the title of this recipe sounds a tad pretentious, but it seemed to roll off the tongue a bit easier than “baby zucchini and carrots”. I picked up a package of these sweet, tender little veggies at Trader Joes. They are wonderful raw as a snack, but I felt the need for something cooked.
This is an easy dish to toss together quickly. I think I spent the most time cutting up the carrots into little sticks just because I like the way they look against the zucchini. If knife skills aren’t your strong suit, cutting the carrots into thin slices works just as well.
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with both the weight loss and life plan if you leave the olive oil out of the dressing.
Ingredients (serves 2)
12 ounces baby zucchini (or regular zucchini cut into 4 inch pieces)
2 carrots (cut into matchsticks or sliced)
2 tablespoons capers (drained and rinsed)
¼ cup fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
salt & pepper to taste, if needed
Directions
1. Place the capers, lemon juice, mustard and olive oil in a blender and mix until smooth. Salt to taste, if desired, but the capers add plenty of flavor and salt.
2. Cut the zucchini in half length-wise.
3. Cut the carrots into matchsticks the same length as the zucchini, or cut into slices about ¼ inch thick.
4. Place the zucchini, cut side down, in a non-stick skillet over medium heat. Let cook until they begin to brown, about 7 minutes.
5. Flip the zucchini to the other side, add in the carrots and cook another 3 -5 minutes until carrots are warmed through, but not soft.
6. Place on a serving dish, sprinkle on freshly ground pepper and drizzle with lemon-caper dressing.
7. Serve hot immediately.
Mary says
Deliciously healthy and elegant at the same time – yum – this could be dinner:)
Mary
Mary recently posted…Shepherd’s Pie – Vegetarian Style
Amy says
Thanks so much for stopping by, Mary!