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Effortless Sautéed Carrots and Zucchini

Need a quick, healthy, and flavorful side dish? This sautéed carrots and zucchini recipe is ridiculously easy, comes together in under 15 minutes, and tastes like pure sunshine. Perfect for busy weeknights!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish, Vegetable Dish
Cuisine: American, Mediterranean-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 zucchinis sliced
  • 3 carrots thinly sliced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.25 cup olive oil for coating vegetables
  • 2 tbsp ghee or olive oil for cooking
  • sea salt and ground black pepper to taste

Equipment

  • Large bowl
  • Large skillet

Method
 

  1. Step 1: Prep your veggies. In a large bowl, combine the sliced zucchini and carrots, trying to get them roughly the same size.
  2. Step 2: Add the flavor. Pour the ¼ cup of olive oil over the vegetables. Sprinkle generously with dried thyme, dried parsley, garlic powder, and dried oregano.
  3. Step 3: Season and toss. Sprinkle with sea salt and ground black pepper. Toss well until all the vegetables are coated in the oil and herbs.
  4. Step 4: Heat the pan. Preheat a large skillet over medium heat. Add the 2 tbsp. of ghee or olive oil and let it get shimmering.
  5. Step 5: Sauté the vegetables. Carefully add the seasoned vegetables to the hot skillet. Don't overcrowd the pan; cook in batches if necessary. Sauté, tossing occasionally, until tender-crisp, about 8 to 10 minutes.
  6. Step 6: Serve immediately. Taste and adjust seasoning before serving if needed.

Notes

Feel free to swap the fat – butter or coconut oil can replace ghee or olive oil. Experiment with dried herbs like Italian seasoning or herbes de Provence, or add fresh herbs like parsley or chives at the end. For extra flavor, sauté diced onion or minced fresh garlic before adding the vegetables. A pinch of red pepper flakes adds heat, and a sprinkle of Parmesan cheese or a squeeze of lemon juice can finish the dish. Slice vegetables evenly for consistent cooking. Don't overcrowd the pan to ensure sautéing instead of steaming. Use medium heat to prevent burning. Store cooled leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in a skillet or microwave.