Zucchini And Carrots With Fresh Herbs

• 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

1. Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket).
2. Place carrots in the basket. Cover tightly and heat to boiling.
3. Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
4. Melt butter in a 12-inch skillet over medium heat.
5. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper.
6. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
7. 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.

carrots, zucchini, unsalted butter, fresh thyme, dill, lemon juice, salt, fresh ground black pepper

Taken from www.food.com/recipe/zucchini-and-carrots-with-fresh-herbs-459996 (may not work)