- 2 small zucchinis, each about 10 oz in total weight
- 2 cups fresh exotic mushrooms, or any mushrooms of choice
- 1/4 cup white wine or chicken broth
- 1 tsp. Napa Valley Meritage seasoning
- 2 T. olive oil
- Salt & Pepper to taste
Wash the zucchini and mushrooms. Using a cheese grater on the slicer side (see picture above), slice the zucchini. Cut the tips off the mushroom ends, and chop them any way you like. Using a non-stick wok-style or saute pan over high heat, add 1 T. of olive oil and the mushrooms. Saute until mushrooms soften, about 3 minutes. Increase the heat, add the wine, stir and let cook until the liquid almost disappears, about 3 minutes.
Add the zucchini, Meritage seasoning, remaining olive oil, and continue stirring for one minute. Take pan off the heat and immediately transfer the vegetables to a serving bowl. You can sprinkle some freshly grated parmesan cheese over the top if desired. Add a dash of salt and pepper and serve warm.
Nutritional Analysis: Each serving contains approximately 2 grams of protein, 5 grams of net carbohydrate, 7 grams of fat and 90 net calories.
Download at Zucchini Mushroom TossLeave a reply →