Wednesday, July 7, 2010

Sugared Zucchini with Carrots

This is one of my favorite ways to serve zucchini. The sugar makes it taste SO great, and it makes a beautiful presentation. You can easily serve a platter of beef or chicken with this garnishing the sides of the plate. We LOVE it served alongside THIS coconut cranberry chicken recipe.

Glazed Zucchini and Carrots

**Measurements are approximate, so you can adjust the amounts depending on your taste preference and how many guests you are serving (ie. I prefer it on the sweet, buttery side, but you can easily tone this down).

1/2-1 small bag of julienned carrots
2-4 zucchini, julienned
2-4 T. butter
2-4 T. sugar

Cut zucchini into VERY thin, short strips. Place carrots in a shallow pan and saute with butter for just a few minutes, until slightly tender. Add zucchini and sugar and continue to saute until zucchini is slightly opaque, but NOT mushy. (REMEMBER: veggies will continue to cook when you take them off of the heat, so you really want to make sure that they remain slightly al dente.) Taste, and add more butter and/or sugar if necessary to make a nice glaze.
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