A perfect pairing of two vegetables! Zucchini is high in Vitamin B6,2,1 Vitamin C, A and minerals. While carrots carry the load in carotenoids with recent research also linking critical phytonutrients Falcarinol and Falcarindiol to inhibiting the growth of intestinal and colon cancer cells, making it a power house vegetable! Enjoy this wonderful side dish weekly or daily and see how you can improve your health.
An easy side dish to prepare that takes little time to prepare and full of nutrients. Establish healthier individual standards and enjoy this dish served warm or cold. The recipe can be used for a”Zucchini” or “Carrot” only dish.
- 2 Garlic Cloves minced
- 1/4 cup olive oil
- 3 Carrots, thinly sliced rounds
- 3 Zucchini, thinly sliced rounds
- 1/2 tsp salt
- 1 Tbsp Fresh Parsley chopped
Place skillet on low-heat, add olive oil and garlic, allow to heat for 4 minutes. Add in sliced carrots and saute` for 4 minutes. Place Zucchini into skillet and add salt. Using a wooden spoon integrate vegetables together, simmering for about 5 minutes. Add parsley into carrots and zucchini.
By: Kim Crocker-Scardicchio