how to make stir fry zuchini, carrot | Family Cuisine

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These Sauteed Zucchini and Carrots are super easy to prepare, and make the perfect side dish along side seafood, steaks, and chicken. They are super easy to prepare with minimal ingredients, and the addition of butter makes them special!

Reading: how to make stir fry zuchini, carrot

I enjoy my vegetables the most when pureed in a soup like this Roasted Cauliflower and Garlic or Roasted Carrot, or tossed into a stir-fry like this Chicken Teriyaki or Paleo Chicken Stir-Fry!

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Carrots and broccoli are my go to veggies, and you can’t beat Sauteed Zucchini and Carrots served alongside your favorite protein like a Pan-Seared Ribeye Steak or Cherry Chipotle Glazed Salmon.

How do you make Sauteed Zucchini and Carrots?

Heat a large skillet {mine is cast iron – affiliate link} over medium-high heat. Add the oil and butter.

Once the better is melted, add the zucchini and carrots. Sprinkle with thyme, salt and pepper, toss to coat.

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Saute vegetables until lightly browned and tender, stirring occasionally so they do not burn.

These Sauteed Zucchini and Carrots are special enough for date night, but easy enough for weeknight meals. So delicious!!

Notes:

• The amount of time needed to cook will depend on the thickness of your vegetables, how hot your stove cooks, and how “caramelized” your like your zucchini and carrots. I like mine with some brown around the edges, and that took about 10 minutes.
• I used Thyme because I like the simplicity of the flavor, but feel free to use your favorite herbs.
• I cut my zucchini and carrots at an angle this time, but round slices and crinkle cut work as well.
• This side dish is Whole 30 and Paleo compliant.

What’s your go to vegetable side dish? I should probably broaden my familycuisine.net palette.

Enjoy!!

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