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Skillet Zucchini and Carrots RecipeSkillet Zucchini and Carrots


Skillet Zucchini and Carrots Recipe

Carrots and summer squash are rich in plant chemicals that support healthy vision. Serve this alongside grilled fish for dinner, or top it with a poached egg and enjoy some vegetables for breakfast.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 3.8g
3%Saturated Fat 0.6g
Trans Fat 0g
Cholesterol 0mg
Sodium 166mg
Total Carbohydrate 6.6g
Dietary Fiber 1.8g
Sugars 3.5g
Protein 1.6g
Vitamin C 34%Vitamin A 39%
Iron 3%Calcium 3%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 15 minutes

Cooking time: 10 minutes


  • 3 ½ cups shredded zucchini
  • 1 tbsp extra virgin olive oil
  • ¼ cup diced yellow onion
  • ½ cup shredded carrots
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • ¼ tsp smoked paprika
  • Cilantro for garnish


  1. Shred the zucchini using a food processor. Work in batches and squeeze the shredded zucchini over the sink to eliminate excess water. Set the zucchini aside.

  2. Heat the olive oil in a large skillet over medium-high. Add the onion and cook for 3 minutes until they begin to soften. Add the carrots and cook 1 more minute. Add the zucchini and cook 5 minutes until the vegetables are cooked through and begin to brown.

  3. Add the coriander, cumin, salt and smoked paprika. Stir well. Sprinkle with chopped cilantro, and serve warm.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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