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) | 76.38 |
| Carbohydrates (g) | 4.14 |
| of which sugars (g) | 3.72 |
| Fat (g) | 5.54 |
| of which saturates (g) | 0.81 |
| Protein (g) | 1.9 |
| Fibre (g) | 1.69 |
