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Pearl Onion, Carrot and Zucchini Saute
About 35 calories per 1-cup serving (without butter).
Course: Side Dish
Cuisine: American
Servings: 6
Ingredients
- 1-1/2 c. frozen whole pearl onions thawed
- 1-1/2 c. carrots julienne-cut (about 2-1/2 x 1/4 x 1/4 inches)
- 1/3 c. water
- 1-1/2 c. zucchini sliced and halved
- 1 T. rice wine vinegar
- 1/4 tsp. lemon pepper seasoning
- 1 T. butter optional
Instructions
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Place the thawed pearl onions, julienned carrots and water in a medium nonstick skillet. Bring to a boil, then reduce the heat, cover and simmer for 4 to 6 minutes, or until the carrots are crisp-tender.
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Add the sliced, halved zucchini, replace the lid and cook another 1 to 2 minutes, stirring occasionally, until all vegetables are crisp-tender. Remove from heat and stir in the rice wine vinegar and lemon pepper seasoning. If you like, add the butter and stir until melted and evenly distributed.
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Cook’s note: Adding the tablespoon of butter increases the dish to about 52 calories per 1-cup serving.