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Veggie Lover's Delight

3 Min
14 Min

This fresh dish goes with just about everything, and it's a great way to enjoy the tastes of summer any time of the year!

What You'll Need

  • 1 package (6 ounces) baby carrots
  • 3 tablespoons butter
  • 3 zucchini, cut into 1-inch chunks
  • 3 yellow squash, cut into 1-inch chunks
  • 1 tablespoon chopped fresh dill weed
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

What to Do

  1. Place the carrots in a medium saucepan and add just enough water to cover them. Bring to a boil over medium-high heat and cook for 8 to 10 minutes, or until fork-tender; drain.

  2. In a large skillet, melt the butter over medium heat and add the carrots and remaining ingredients; stir until well combined. Cook for 6 to 8 minutes, or until the vegetables are tender.


To give this extra flair, top with a sprig of dill weed just before serving.

Nutritional InformationShow More

Servings Per Recipe: 5

  • Amount Per Serving % Daily Value *
  • Calories 113
  • Calories from Fat 68
  • Total Fat 7.6g 12 %
  • Saturated Fat 4.5g 23 %
  • Trans Fat 0.3g 0 %
  • Protein 3.2g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 18mg 6 %
  • Sodium 332mg 14 %
  • Total Carbohydrates 11g 4 %
  • Dietary Fiber 3.5g 14 %
  • Sugars 7.2g 0 %

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