Sautéed Zucchini and Carrots
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 4
  • 3 Tablespoons oil, divided (olive oil, avocado oil, grapeseed oil, etc.)
  • 1-2 carrots, shredded
  • 1 shallot, sliced
  • salt, ground black pepper, to taste
  • 2-3 large zucchini, julienned (you can also use yellow squash)
  • 1-2 garlic cloves, minced
  • ½ Tablespoon red or white wine vinegar
  • 1-2 Tablespoons lemon juice
  • ½ Tablespoon honey
  • salt, pepper
  • 1-2 Tablespoons fresh parsley, minced
  1. Cut the zucchini, squash, carrot, and shallot. You should have about 4 cups of zucchini and squash if using, total. I like to julienne the zucchini very finely. That's my preference. Use a mandoline if you have one unless you're like me and derive a weird enjoyment from cutting it all by hand.
  2. Heat 1 Tablespoon of olive oil in a skillet over medium-high heat. Add the shallots and carrots. Season with salt and pepper. Cook for about 2-3 minutes, until the vegetables soften a little.
  3. Add the zucchini to the skillet, seasoning with salt and ground black pepper to taste. Cook for about 2-3 minutes, just until the zucchini and squash heat through. If you cook it too long, they will become soggy and leech a lot of liquid. The main reason we are cooking this side dish it to remove the raw crunchiness from the carrots just slightly and also for the shallots and garlic to have a much milder taste. The zucchini barely needs to cook at all.
  4. Clear a space in the middle of the skillet, add a little bit of oil and add the minced garlic. Cook for about 30 seconds.
  5. In a cup or a small bowl, mix the remaining 2 Tablespoons of oil, vinegar, lemon juice and honey.
  6. Add the sauce to the skillet with the vegetables and heat it through, mixing to combine with everything. You can really adjust the flavors to your taste. Add more or less sweetness, acidity, saltiness, etc.
  7. Garnish with fresh herbs. Serve hot or at room temperature.
Recipe by Olga's Flavor Factory at