+Savory Zucchini & Carrots

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Savory Zucchini & Carrots

Course: Side/App
Keyword: dairy-free, gluten-free, grain-free, one pan, vegan, vegetarian
Calorie: 100-200, Under 200
Fiber: 5-10g
Servings: 2
Calories: 162kcal


  • 4 cups Water
  • 4 Carrot (chopped)
  • 2 Zucchini (chopped)
  • 1 tbsp Avocado Oil
  • 1 cup Radishes (sliced)
  • 1/4 cup Parsley (chopped)
  • 1 tsp Turmeric


  • Bring the water to a boil in a medium saucepan. Once boiling, add the carrots and reduce heat to a simmer. Cook for 10 minutes or until a fork can just pierce them.
  • Add the zucchini in with the carrots and continue to cook for another 5 minutes or until the veggies are tender.
  • Drain the water and allow the vegetables to cool just slightly. Add the oil and stir to coat.
  • Divide the carrots and zucchini evenly between plates. Top with the radishes, parsley, and turmeric. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to five days.


Serving: 2g | Calories: 162kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Cholesterol: 0mg | Sodium: 137mg | Fiber: 7g | Sugar: 12g | Vitamin A: 21418IU | Vitamin C: 61mg | Calcium: 147mg | Iron: 3mg

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