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Zucchini and Mushrooms in a Lemon Butter Sauce

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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We steeped zucchini and mushrooms in a savory lemon and butter sauce to make this simply delicious vegetarian side dish.

Inspired Taste Recipe by Inspired Taste
June 25, 2012

Ingredients

2
tablespoons butter
1
tablespoon olive oil
8
oz cremini mushrooms, quartered
1
medium zucchini, chopped
1
tablespoon olive oil
1
garlic clove, finely chopped
1
tablespoon lemon juice
Salt and pepper to taste
1
teaspoon grated lemon peel

Directions

  • 1 In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
  • 2 Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
  • 3 Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.

Expert Tips

Add sliced almonds for some extra crunch.

Add chopped yellow summer squash for extra color.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
133.7
% Daily Value
Total Fat
12.7g
20%
Saturated Fat
4.6g
23%
Cholesterol
15.3mg
5%
Sodium
589.8mg
25%
Total Carbohydrate
4.6g
2%
Dietary Fiber
0.9g
4%
Sugars
2.3g
Protein
2.1g
% Daily Value*:
Vitamin C
18.30%
18%
Calcium
2.30%
2%
Iron
2.70%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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