Glazed Zucchini and Carrots

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil

8 ounces carrots, julienned (about 4 cups)

Kosher salt and freshly cracked black pepper 

1 pound zucchini, julienned (about 4 cups) 

1 tablespoon butter 

1 tablespoon orange juice 

Pinch sugar 

1/4 cup chopped fresh chives


Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.

Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

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