Shiitake and Ponzu Zucchini

Shiitake and Ponzu ZucchiniRecipe
Photo: Randy Mayor; Styling: Lindsey Lower
Sweet rice wine and shiitake mushrooms unite to give Shiitake and Ponzu Zucchini an earthy sweetness.


Serves 4 (serving size: 4 zucchini slices and 2 tablespoons mushroom mixture)

Recipe from

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Nutritional Information

Calories 55
Fat 2.8 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 152 mg
Calcium 0.0 mg


2 medium zucchini, sliced
1/4 cup unsalted chicken stock
1 tablespoon lower-sodium soy sauce
2 teaspoons mirin (sweet rice wine)
14 teaspoons crushed red pepper
1 (3.5-ounce) package shiitake mushroom caps, thinly sliced
2 teaspoons olive oil
1/4 cup chopped green onions


Grill zucchini 2 minutes on each side.

Combine chicken stock, soy sauce, mirin, and crushed red pepper. Sauté shiitake mushroom caps in olive oil over medium-high heat 8 minutes. Stir in stock mixture and green onions; cook 2 minutes. Spoon mushroom mixture over zucchini.


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