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Zucchini with Mushroom Stems

Serving Size 2     

Oil
2 small zucchini (2 to 3)
1 portobello mushroom, stems, diced
Salt and pepper
2 cloves garlic, minced (2 to 3)
1/2 t. dried herb -- (thyme rosemary...)
 
Quarter the zucchini lengthways, then chop into 1/2-inch pieces.
Start cooking in a little oil over medium-high heat. Chop the Portobello stem or a
few mushrooms and toss into the pan. When the zucchini and mushrooms are cooked (tender,
but cooked) stir in the garlic and herb of choice.
Sprinkle salt and pepper on the vegetables and cook till the garlic Softens and loses its raw bite.
Serve.

From Marcy

Per Serving (excluding unknown items): 51 Calories; 1g Fat (8.6% calories from fat);
4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. 
Exchanges: 2 Vegetable.

Print Recipe

 

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