Zucchini and Carrots with Fresh Herbs

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: The Complete Idiot's Guide to Terrific Diabetic Meals
 * Yield: 6 servings

Ingredients

 * 2 medium carrots, sliced
 * 4 medium zucchinis, cut into julienne strips
 * 2 tbsp unsalted butter
 * 1 tbsp chopped fresh or 1 tsp dried thyme
 * 1 tsp chopped fresh or ¼ tsp dried dill weed
 * 2 tsp fresh lemon juice
 * ⅛ tsp salt
 * ¼ tsp freshly ground black pepper

Directions

 * 1) Place a steamer basket in ½ inch of water in a saucepan (water should not touch the bottom of the basket).
 * 2) Place carrots in the basket.
 * 3) Cover tightly and heat to boiling.
 * 4) Reduce heat and steam carrots 5 minutes.
 * 5) Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
 * 6) Melt butter in a 12-inch skillet over medium heat.
 * 7) Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper.
 * 8) Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.

Nutritional information
Per ¾ cup serving:
 * Glycemic Index: 22
 * Glycemic Load: 1
 * 55 Calories | 2g Protein | 4g Carbs | 1½ g Dietary Fiber | 4g Fat | 10mg Cholesterol | 61mg Sodium
 * Diabetic Exchanges: 1 Vegetable | 1 Fat