Creamy mushroom zucchini and Nuggets
So this recipe should have been done with pasta instead of zucchini... But I was looking for a less calorie-dense alternative. I do my best to avoid carbs for a couple of days per week so this recipe made it worth it! I apologize for not taking measurements...I trust my instincts. Hope ul enjoy!
Creamy mushroom zucchini and Nuggets
So this recipe should have been done with pasta instead of zucchini... But I was looking for a less calorie-dense alternative. I do my best to avoid carbs for a couple of days per week so this recipe made it worth it! I apologize for not taking measurements...I trust my instincts. Hope ul enjoy!
Open in Cookpad AppSteps
- 1
Set oven and medium heat and pour olive oil in cooking pan
- 2
Fry onion, add green pepper and when they are reasonably fried, add garlic
- 3
Thereafter, add mushrooms and fry for few minutes until mushroooms are a bit cooked but still crunchy
- 4
Thereafter, add white wine (I dont measure but I think half a cup is reasonable)
- 5
After 2-3 minutes, add zucchini, sprinkle aromat and freshly ground black pepper, and steam for 5 minutes
- 6
Thereafter, add quarter cup full cream and a bulging spoon of mascarpone. After stirring them in for 2-3 minutes, add 30g of Parmesan cheese. Simmer for 5 minutes and set aside
- 7
For the nuggets, pre heat oven at 200 degrees celsius and spray your non-stick cooking spray on a pan
- 8
Place nuggets in pan and bake in oven for 5 minutes on each side.
- 9
On a plate, put creamy mushroom zucchini, sprinkle a bit more of the parmesan cheese (approximately 10g) and add nuggets. Enjoy!
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