- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 51.0
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 61.7 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.8 g
- Protein: 1.2 g
Andi's easy zucchini... and carrots with basil sauceSubmitted by: ANDICOONS
IntroductionI'm in love with the Green Giant 'Healthy Vision' steamed blend of zucchini and carrots with rosemary but i get tired of paying $2 a box for a serving of veggies. I whipped up my own version for less than half the cost and it's as simple as slice- nuke- and toss. I'm in love with the Green Giant 'Healthy Vision' steamed blend of zucchini and carrots with rosemary but i get tired of paying $2 a box for a serving of veggies. I whipped up my own version for less than half the cost and it's as simple as slice- nuke- and toss.
2 skinny zucchinis sliced (approximitely 2 cups)
1 cup carrots (prefer pre-sliced snacking or baby carrots)
1/2 Tbsp (1.5 tsp) chopped basil)
1 Tbsp Brummel and Brown 'Margarine'
a Ziplock Zip and Steam Microwavable steam bag (Medium)
Veggies steam in their own moisture, no need to add water to these bags. The same concept works great for any veggies you wish to use that are steamable, Frozen veggies also work well a different time is marked on the bag for these. Always follow the manufacturer's instructions for timing and adjust as needed for your microwave/altitude based on your experience. Broccoli with basil is really good, Greenbeans with garlic is great too.
When combining two veggies with different cook times I suggest cooking somewhere between the lower and higher cook times, and keep a close eye on the bag when within a minute of the 'end' stopping 'early' to check if you think the veggies look tender sooner than expected. The bag will puff near the very end as it fills with steam and will make a bit of a whistling sound only closer to the end of cooking. When properly cooked green veggies should be firm yet somewhat tender to the bite and bright green in color never brownish, soft or mushy.
Slice off the blossom and stem ends and discard.
Slice the zucchini in half lengthwise then in 1/4 to 1/2 inch slices. Place in medium sized "Ziplock Zip and Steam Bag".
Add 1-2 cups pre-sliced carrots (the krinkle cut slices for snacking are very convenient) or baby carrots to the same bag.
Place bag in microwave and microwave on high for about a minute less than the manufacturer recommendation printed on the bag for 'cut or baby carrots' (about 4-5 minutes). You'll want the zucchini to be tender but not mushy and it takes a tiny bit longer to cook carrots than zucchini, so watch your time carefully. If the first time you make this it's mushy, subtract a minute next time.
Let bag stand for 1 minute to cool, carefully open bag (avoiding steam) toss in 1 Tbsp of 'margarine' (i like Brummel and Brown), and about 1.5 tsp chopped basil or another herb like rosemary (I use a simple squirt or two of the tubed basil you can buy in the refridgerated section of the produce aisle.)
Seal bag and gently shake, turning and flipping over until the 'margarine' is melted and herbs evenly distributed.
Open bag and serve.
Serving Size: makes three 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user ANDICOONS.