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Shiitake and Ponzu Zucchini

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 4 zucchini slices and 2 tablespoons mushroom mixture)
Sweet rice wine and shiitake mushrooms unite to give Shiitake and Ponzu Zucchini an earthy sweetness.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Grill zucchini 2 minutes on each side.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.