Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
262
Calories
3g
Protein
25g
Fat
8g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- oil and/or butter
- 2 small zucchini, 8 ounces
- 4 medium mushrooms, sliced, 1¼ ounces
- 2 cloves garlic, minced
- salt
- ⅛ teaspoon pepper
Directions
1
Cut the zucchinis in half lengthwise, then slice into ¼ – ½-inch thick half moons.
2
Heat the oil and a little butter, if desired, on medium heat.
3
Add the zucchini, mushrooms and garlic.
4
Sauté until vegetables are just tender.
5
Season with salt and pepper to taste.
Recipe sourced from
fandom