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8Ingredients
35Minutes
90Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups zucchini (sliced)
- 1 cup yellow squash (sliced)
- 2 cups carrots (sliced)
- 1 Tbsp. oregano (fresh, chopped)
- 2 Tbsp. thyme leaves (fresh)
- 1/2 tsp. sea salt (or kosher)
- 1/4 tsp. black pepper
- 1 1/2 Tbsp. extra virgin olive oil
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium340mg14% |
| Potassium490mg14% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A190% |
| Vitamin C40% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Kristin Anderson 6 years ago
My husband keeps saying “yum” as he savors the flavors! I added garlic and an onion at beginning and added zucchini half way through. This is going in my monthly rotation!
Kathy Garza 7 years ago
This recipe is great. Love the herbs and they are a great texture. Enjoy it with Chicken tenders
Alicia R. 7 years ago
I added some extra spices but I loved how quick and easy this was to make for nights where I don't have much time
Matt B. 8 years ago
Didn't use the fresh herbs but a smaller quantity of dried. Still good. Will make it again. Easy way to prepare tasty vegies.
Cara S. 8 years ago
I didn't use every ingredient in the recipe but it was still very good. This is now one of my go-to sides.