{side dish} – zucchini & carrots

As the weather heats up, my time in the kitchen is becoming less and less.  I try to make Sunday the designated cooking day, which means, it’s the hottest day in the house. But there are times where I really want to bake and can’t get myself to turn on the oven when I get home, makes me sweaty just thinking about it on my way home.

So this is what I do, if I want to bake, I prepare all the dry and wet ingredients the night before, then the morning after when I wake up early around 5am, I assemble and bake. It’s not so bad and I have fresh bake goods for breakfast to enjoy at the office.

This side dish I’m sharing today is so easy, that I don’t mind standing near the stove to make it because it’s quick and easy. I got this recipe from one of my favorite scrapbooking blog, Becky Higgin’s website.

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I can say with certainty that I’ve made this side dish at least once a week since I found it, or a few times a month. So easy and tasty and we always have the ingredients because I buy the carrots for snacks and we always  have zucchini when it’s in season.  There isn’t really a recipe, more like assemble and cook. I often make a large batch so I can have leftovers for lunch, so I only add the cheese as I eat each portion and not to the whole pot.

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Zucchini & Carrots

  • small bag baby carrots
  • 2 zucchini
  • olive oil
  • salt & pepper to taste
  • dill weed to taste
  • shredded parmesan cheese to taste (I shred the cheese fresh from a block)

Get a small bag of baby carrots and drop them in boiling water for roughly 5 minutes or so to soften them up. Meanwhile, heat a frying pan and add a little drizzle of olive oil.

Cut up a couple zucchinis. I cut them half-moon size

Combine the sliced zucchini and the carrots (which are now softer from boiling) in the frying pan. Add salt + pepper to taste. Add dill weed to taste.

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Comments

  1. Easy and delicious! I love carrots. I snack on them pretty much every day.

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