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 shiitake; ideal as a side dish or a light, vegan, gluten-free main course.
Rehydrate the shiitake mushrooms: place the dried mushrooms in a bowl with hot water for 15–20 minutes, then squeeze them and slice 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 let cook for about 10 minutes, stirring occasionally, until they are soft but still slightly crunchy.
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 mushrooms
Colander or slotted spoon
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 |
