Julienned zucchini and carrots is a side dish I often make in spring, also because my son really likes it. It’s a pleasure to see him ask for seconds, especially when it comes to vegetables.
It’s a simple and quick dish, perfect to bring to the table as a side. If you make a little extra, the next day you can easily reuse it to toss with pasta and solve lunch without too much thought.
Also, not containing animal-derived ingredients, it’s suitable if you have vegan guests. Here’s how to make julienned zucchini and carrots.
- Cost: Budget-friendly
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Below I leave what you need to prepare this julienne of zucchini and carrots. They are simple ingredients that you probably already have at home, perfect for a quick everyday side dish.
- 4 zucchinis
- 2 carrots
- cherry tomatoes
- 1 fresh onion
- 2 tbsp black olives (Gaeta)
- to taste salt
- 2 tbsp extra virgin olive oil
Tools
To prepare this recipe you don’t need anything special: just a few everyday tools that you already have in the kitchen.
- 1 Mandoline
- 1 Cutting board
- 1 Peeler
- 1 Frying pan
Steps
First, wash the zucchinis and carrots thoroughly and remove the ends. Peel the carrots and, with a knife or mandoline, cut both vegetables into julienne strips.
Peel the onion and chop it finely.Heat a drizzle of oil in a nonstick pan and add the chopped onion. Let it sauté over medium heat until soft and slightly golden.
At this point add the julienned zucchinis and carrots and stir to season them.Meanwhile wash the cherry tomatoes and cut them in half. Add them to the pan together with a pinch of salt.
Take the olives, pit them and roughly chop them, then add them to the vegetables.Continue cooking, stirring occasionally, until the vegetables are cooked but still slightly crisp.
Taste and, if needed, adjust the salt.
Serve the vegetables while still warm, finishing with a drizzle of raw olive oil.
This julienne of zucchini and carrots is perfect when you want to bring a quick and light side dish to the table.
Storage
Let the julienned zucchini and carrots cool completely and store them in the refrigerator in an airtight container.
They keep well for 1-2 days.
When ready to use, you can quickly reheat them in a pan or in the microwave, adding a drizzle of oil if necessary.
Tips
You can also reuse it as a pasta sauce: just warm it in a pan and add pecorino cheese and a grind of pepper. It makes a quick but truly satisfying dish.
FAQ (Questions and Answers)
Can I prepare the julienne of zucchini and carrots in advance?
Yes, you can prepare it in advance and store it in the refrigerator for 1-2 days. Before serving, quickly reheat it in a pan or enjoy it at room temperature.
Should the vegetables remain crunchy or soft?
It depends on your taste, but ideally leave them slightly crisp. That way the dish stays more pleasant and doesn’t become too soft.
Can I cut the vegetables without a mandoline?
Of course, you can use a knife. Just try to make thin and as even strips as possible for uniform cooking.
Some images were created or optimized with artificial intelligence tools for illustrative purposes.
