Meat Free Monday: Pan Seared Buttered Carrots and Zucchini

Pan Seared Buttered Carrots and Zucchini is a great way to add more veggie on our plate. I wasn’t thinking of making this as a post, but I got really obsessed with I so why not share it. I made this as an emergency side dish and I totally fell in love with it. The natural sweetness of carrots and the way the carrots and zucchini were seared and browned were just so delightful to see and eat.

There’s nothing complicated about this recipe, in fact it was so simple that I hesitated if I should even make this as a separate post. But then I thought we can use some easy and simple recipe from time to  time. Excluding the spices, this is basically a 3 ingredients side dish. Carrots, Zucchini and Butter. The key to this simple recipe is not in the recipe itself, but in the technique on how the vegetables were cooked. 

What are the Ingredients for Pan Seared Carrots and Zucchini 

  • Carrots – find the variety of Carrots that are long and thin. You can normally buy them in bunch. This type of carrots are thinner an it cooks faster and perfect for searing. Do not use the regular carrots as they are thick and will take longer to cook.
  • Zucchini – green or yellow or combination of both are good choice. If you can find both green and yellow, go for both for nicer color variation.
  • Butter – any butter will work, salted or unsalted. I used Vegan butter which work as good as regular butter and healthier too.
  • Salt and Pepper – these are the only 2 I used to flavor the vegetables, feel free to add other herb and spices

How to Make Buttered Carrots and Zucchini 

We’re going to use pan seared method to cook the vegetables. This means low amount of oil or butter and slightly high heat and with less stirring. You can use olive oil instead of butter, but since there is very few ingredients here, butter is what will enhance the taste of the dish. I used Vegan butter which surprisingly worked really well with this recipe. It was almost like using real butter, but less calories and saturated fat. Melt the butter r get the oil, make sure that the pan is hot before you add the vegetables. Use a large pan and do not over crowd the pan. It is important to have only single layer so that each piece of vegetables gets direct contact to the pan, this is what will create the nice browning of the vegetables. Over crowding the pan or having vegetables stack on each other will create steam, and steam will prevent the searing or browning of the vegetables. If you do not have a large pan enough to handle everything, cook it in two batches. Leave the vegetables alone without stirring and flipping or about 2 minutes in medium heat. Then use a thong and flip each piece to cook other side. Once both sides are nicely seared, stir and add salt and pepper. Taste and adjust seasoning as desired.


  • 1 teaspoon Unsalted Butter – melted (can be substituted with flavorless oil)
  • 3 pieces long thin Carrots – sliced
  • 2 Medium Zucchini – sliced into bite size
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Black Pepper


  1. Add butter in a heated pan and wait until the butter is fully melted. Alternatively, you can also use an olive oil spray to grease the pan. Use a large pan to avoid over crowding as it can create steam that can make the vegetable soggy. If needed, cook the vegetable in batches so as not to over crowd the pan
  2. Cook each side for 5 minutes or until each side is browned. You can add more butter or oil as needed, but do not add too much to avoid the vegetable being greasy. You can also add some herbs and spices of your choice.

Serves 2 – 3

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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