Stir Fry Zucchini And Carrots Recipes

STIR FRY ZUCCHINI AND CARROTS

Stir Fry Zucchini and Carrots image

Make and share this Stir Fry Zucchini and Carrots recipe from Food.com.

Provided by joe_loyall

Categories Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon cornstarch
2 tablespoons water
2 tablespoons cooking oil
3 medium carrots, peeled and cut into 1-inch chunks or thinner
4 medium zucchini, cut into 1-inch chunks or sliced thinner, if preferred
4 tablespoons stir-fry sauce

Steps:

Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste.
Carrots: Skinny carrots are the younger roots and usually taste sweeter.
Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.).
Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately.
Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too.

GLAZED ZUCCHINI AND CARROTS

Glazed Zucchini and Carrots image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
8 ounces carrots, julienned (about 4 cups)
Kosher salt and freshly cracked black pepper
1 pound zucchini, julienned (about 4 cups)
1 tablespoon butter
1 tablespoon orange juice
Pinch sugar
1/4 cup chopped fresh chives

Steps:

Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

EASY ZUCCHINI STIR-FRY

Easy Zucchini Stir-Fry image

Sliced zucchini, sweet onion, and diced tomatoes are stir-fried with garlic for a quick and easy Italian-tasting vegetable side dish. Goes great with grilled chicken breast, fish, or pasta. Ever since I have been making it, my husband can eat almost all of it in one sitting!

Provided by sheistyb

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic
1 large sweet onion, thinly sliced
2 medium zucchini, halved and sliced
1 (14.5 ounce) can diced tomatoes
1 pinch Italian seasoning, or to taste
1 pinch salt and ground black pepper to taste

Steps:

Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 10.5 g, Fat 3.6 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 209.7 mg, Sugar 5.8 g

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS

Zucchini and Carrots With Garlic and Herbs image

I 'adopted' this recipe in August 2005. I have made it and think it is a great recipe as written. I hope you like it as much as I did. I also found it went well with a little lite sour cream spooned on top of each serving for a change. The following words come from the original person who posted this recipe: "A nice summer-time side dish. I suggest cutting the zucchini a bit larger than the carrots, since it cooks faster. Substitute dried herbs if you don't have fresh."

Provided by Jen T

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1/2 lb carrot, cut into fine julienne strips
1/2 lb zucchini, cut into fine julienne strips
1 teaspoon finely chopped garlic
salt and pepper, to taste
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil leaf
1 tablespoon finely chopped fresh oregano

Steps:

Heat olive oil in a large skillet over moderate heat.
Add carrots, zucchini and garlic.
Cook, stirring occasionally, for about 5 minutes or until just barely tender.
Season with salt and pepper.
Stir in fresh herbs.
Serve immediately.

Nutrition Facts : Calories 64.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.7, Carbohydrate 7.8, Fiber 2.4, Sugar 3.6, Protein 1.3

SAVORY VEGETABLE STIR-FRY

Savory Vegetable Stir-Fry image

Yellow squash, zucchini, carrots and red onion combine to make this sassy stir-fried side dish that's ready in just 20 minutes!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 medium yellow squash, sliced
2 medium zucchini, sliced
½ (16 ounce) package baby-cut carrots
1 medium red onion, cut in half and thickly sliced
2 packets Swanson® Flavor Boost™ Concentrated Vegetable Broth

Steps:

Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
Stir the concentrated broth in the skillet and cook until the mixture is hot.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 11.4 g, Fat 2.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 290.9 mg, Sugar 3.7 g

VEGGIE STIR-FRY

Veggie Stir-Fry image

Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. "It's hard to believe to beat this elegant dish.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 teaspoons cornstarch
1/2 cup cold water
3 tablespoons soy sauce
1 cup fresh broccoli florets
1 medium carrot, thinly sliced
1/2 small onion, julienned
1 tablespoon vegetable oil
1 cup shredded cabbage
1 small zucchini, julienned
6 large mushrooms, sliced
1/2 teaspoon minced garlic
Hot cooked rice, optional

Steps:

In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Nutrition Facts : Calories 150 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 939mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

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