Ingredients
4
4 servings
- •2 tablespoons olive oil
- •2 cloves garlic, minced
- •1 shallot, minced
- •1 cup fresh chanterelle mushrooms, cleaned and quartered, or more to taste
- •1 teaspoon cornstarch
- •¼ cup water
- •2 pounds zucchini, sliced
- •2 pinches salt and freshly ground black pepper to taste
Instructions
- 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.
- Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 124
- Carbohydrate: 13g
- Fat: 7g
- Fiber: 3g
- Protein: 4g
- Sugar: 5g
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