🍽️ Pan-fried Zucchini and Mushrooms

Name: Pan-fried Zucchini and Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g large mushrooms; 2 zucchini (400 g each); 6 sage leaves; 2 sprigs rosemary; 0.5 bunch flat-leaf parsley (10 g each); 2 garlic cloves; 2 tbsp olive oil (20 g each); salt; pepper (from the mill); 2 tbsp lemon juice

99 kcal · 30 min · 4 servings

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Ingredients

400 g large mushrooms
2 zucchini (400 g each)
6 sage leaves
2 sprigs rosemary
0.5 bunch flat-leaf parsley (10 g each)
2 garlic cloves
2 tbsp olive oil (20 g each)
salt
pepper (from the mill)
2 tbsp lemon juice

Instructions

1. Clean the mushrooms and halve or quarter them.
2. Wash the zucchini and slice it thinly lengthwise.
3. Wash the herbs and pat them dry.
4. Pluck the needles from the rosemary stems and the leaves from the sage stems.
5. Finely chop the rosemary needles and sage leaves.
6. Finely chop the parsley and keep a few leaves whole.
7. Peel the garlic and slice it thinly.
8. Heat two tablespoons of olive oil in a pan.
9. Fry the sage, rosemary, and garlic over medium heat.
10. Add the vegetables to the pan and fry them for about five minutes.
11. Remove the fried vegetables with the herbs from the pan and place them on a plate.
12. Season the zucchini and mushroom pan with salt, pepper, and a splash of lemon juice.
13. Sprinkle the dish with the parsley and serve.

Nutrition per serving

kcal: 99
Protein: 7 g · Fett/Fat: 6 g · Carbs: 5 g