Ingredients
1 small zucchini, halved lengthwise and cut into 1/2-inch slices1/8 teaspoon each dried marjoram, thyme and chervil1/8 teaspoon salt1/8 teaspoon pepper2 teaspoons reduced-fat butter1 cup baby carrots1/4 cup water
Preparation
In a nonstick skillet, cook the zucchini and seasonings in butter over medium heat for 8 minutes or until zucchini is tender.
Meanwhile, place the carrots and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 1-2 minutes or until carrots are tender, stirring once; drain. Stir carrots into zucchini mixture.
