Carrot & Zucchini Julienne Recipe

Step 1

Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender 1 minute and add carrots. Heat butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle with poppy seeds and serve.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD: 108mg; FAT: 3g;

Source: Lightly and Easy Diabetes Cuisine by Betty Marks

Things You'll Need

  • 1/2lb Carrots;
  • 1/2lb Zucchini;
  • 1tb Betty's Butter
  • 2tb Fresh Lemon Juice;
  • Salt and pepper to taste;
  • 1tb Poppy seeds;

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