Steamed Zucchini and Carrots
A simple, elegant side dish of tender-steamed zucchini and carrots, tossed in a light lemon and olive oil dressing. Perfect for a healthy, low-FODMAP meal, ready in just a few minutes.
For 4 servings
Prepare the vegetables.
Wash the zucchini and carrots well. Peel the carrots. Slice both the zucchini and carrots into uniform 1/4-inch thick rounds for even cooking.
TIPUniform slices ensure that all the vegetables are perfectly cooked at the same time.Steam the vegetables.
- Set up a steamer pot with about an inch of water and bring it to a boil.
- Place the sliced carrots in the steamer basket, cover, and steam for 4-5 minutes.
- Add the zucchini slices to the basket with the carrots, cover again, and steam for another 4-5 minutes.
- The vegetables should be tender-crisp, not mushy. Pierce with a fork to check for doneness.
TIPCarrots are denser and take longer to cook, so always add them to the steamer first.Make the lemon dressing.
While the vegetables are steaming, in a large serving bowl, whisk together the olive oil, fresh lemon juice, dried parsley, salt, and black pepper.
Toss and serve.
Carefully transfer the hot steamed vegetables from the steamer basket into the bowl with the dressing. Gently toss everything together until the vegetables are evenly coated.
Serve immediately.
Serve the steamed zucchini and carrots warm as a side dish.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the vegetables. They should have a slight bite to them for the best texture and flavor.
- 2For a brighter flavor, add a little lemon zest to the dressing along with the juice.
- 3This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Healthy
This recipe is already very healthy. For a different flavor, use garlic-infused oil instead of regular olive oil to keep it low-FODMAP.
quickQuick
To save time, use pre-sliced carrots and zucchini from the grocery store's produce section.
kid friendlyKid friendly
Cut the carrots and zucchini into fun shapes using small cookie cutters before steaming to make them more appealing to kids.
Why this is on our healthy list.
Rich in Vitamins
Carrots are an excellent source of Vitamin A (from beta-carotene), crucial for vision health, while zucchini provides Vitamin C, an important antioxidant.
Low-FODMAP Friendly
When portioned correctly as in this recipe, cooked zucchini and carrots are well-tolerated on a low-FODMAP diet, making it a gentle choice for sensitive digestive systems.
Supports Heart Health
The use of olive oil provides monounsaturated fats, which are known to be beneficial for cardiovascular health by helping to reduce bad cholesterol levels.
Frequently asked questions
Yes, it's a very healthy, low-calorie side dish. Steaming is a great cooking method that helps retain more of the vegetables' natural vitamins and minerals compared to boiling.