Ingredients
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 shallot, minced
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1 cup fresh chanterelle mushrooms, cleaned and quartered, or more to taste
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1 teaspoon cornstarch
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¼ cup water
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2 pounds zucchini, sliced
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2 pinches salt and freshly ground black pepper to taste
Directions
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Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well.
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Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.
Nutrition Facts (per serving)
| 124 | Calories |
| 7g | Fat |
| 13g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 124 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 5% |
| Sodium 111mg | 5% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 3g | 11% |
| Total Sugars 5g | |
| Protein 4g | 8% |
| Vitamin C 41mg | 46% |
| Calcium 42mg | 3% |
| Iron 2mg | 9% |
| Potassium 643mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
