Sautéed zucchini with shiitake mushrooms: a healthy, quick and flavorful recipe, perfect for a balanced diet. A simple and nutritious dish that combines the delicacy of zucchini with the umami flavor of shiitakes; ideal as a side dish or light main course, vegan and gluten-free.
Rehydrate the shiitake mushrooms: place the dried mushrooms in a bowl with hot water for 15-20 minutes, then squeeze them and cut them into strips.
Prepare the zucchini: wash and cut the zucchini into thin rounds or half-moons, depending on preference.
Heat the oil in a large pan over medium heat and add the squeezed shiitake mushrooms; sauté for a few minutes.
Add the zucchini to the pan, stir and cook for about 10-12 minutes, stirring from time to time, until they are tender but still slightly crisp.
Add black pepper to taste and, at the end of cooking, a generous handful of chopped fresh parsley. Serve hot.
Large pan
Bowl for rehydrating the mushrooms
Strainer or skimmer
Knife and cutting board
Italia
| Energy (kcal) | 94.52 |
| Carbohydrates (g) | 4.94 |
| of which Sugars (g) | 4.41 |
| Fat (g) | 7.12 |
| of which Saturates (g) | 1.04 |
| Protein (g) | 2.08 |
| Fiber (g) | 1.8 |
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