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

Hannah Klinger
Recipe by Cooking Light June 2014

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Grill zucchini 2 minutes on each side.

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  • 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.

Chef'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.

Nutrition Facts

55 calories; fat 2.8g; saturated fat 0.4g; sodium 152mg.
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