Shiitake and Ponzu Zucchini

Sweet rice wine and shiitake mushrooms unite to give Shiitake and Ponzu Zucchini an earthy sweetness.

Yield: Serves 4 (serving size: 4 zucchini slices and 2 tablespoons mushroom mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 55
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 152mg
  • Calcium: 0.0mg


  • 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


  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.

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