SAUTÉED CARROTS AND ZUCCHINI
Carrots and zucchini sautéed in olive oil with an abundance of spices, really do make dinner come alive. Perfect when paired with an entire baked chicken.
Nourishing, easy to prepare, less than half an hour from raw to plate – sometimes that is all we desire when we return home from work. Anything else (taste, conversation, relaxation, refreshing drinks) is optional. Bonus points for your tremendous effort, though, if you put some deliciousness in the slow cooker before you left your kitchen in the morning.
Nourishing, easy to prepare, less than half an hour from raw to plate – sometimes that is all we desire when we return home from work. Anything else (taste, conversation, relaxation, refreshing drinks) is optional. Bonus points for your tremendous effort, though, if you put some deliciousness in the slow cooker before you left your kitchen in the morning.
SAUTÉED CARROTS AND ZUCCHINI
Serves : 4
Prep : 15 min
Cook : 10 min
Protein : 1g / 2%
Carbs : 7g / 13%
Fat : 20g / 85%
INGREDIENTS
- 2 zucchinis, sliced
- 3 to 4 carrots, thinly sliced
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/4 cup olive oil
- 2 tbsp. ghee or olive oil
- Sea salt and ground black pepper
INSTRUCTIONS
Get the full instruction @paleoleap.com
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