Zucchini with Carrot and Dill
- Number of Servings: 5
Ingredients
3 medium Zucchini 1 medium Onions, chopped 2 Garlic cloves, sliced 1 small potato, diced 1 tbsp Olive Oil 2 tbsp Lemon juice 2 tsp Sugar 1/2 tsp Salt 1 small Carrot, diced 1/3 cup water 1/4 cup fresh dill weed, chopped
Sautee the onion in olive oil until pale and soft. Add the gatlic, potato, and carrot and cook for about 5 minutes on medium heat. Peel the zucchini, cut into four pieces lengthwise. Cut each quarter into 2" pieces. Add the zucchini to the pot with the sugar, salt, lemon juice and water. Cover and cook for about 15 minutes or until the carrot and potato are done.
Pour into a bowl and sprinkle with dill. Let cool and refrigerate. Serve cold.
Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user DAYTIMER.
Pour into a bowl and sprinkle with dill. Let cool and refrigerate. Serve cold.
Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user DAYTIMER.
Nutritional Info Amount Per Serving
- Calories: 89.5
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 247.1 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 3.0 g
- Protein: 1.8 g
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