This delicious vegan, gluten-free, eggs-, nuts-, soy- and lactose-free European side dish of zucchini, portabella mushrooms and onions will make a great addition to any British dinner.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 19 mins – easy
🍽 4 servings – 222 kcal per serving
|
Serving
204g |
Fat
20g |
Sat. fat
2g |
Sodium
160mg |
|
Carbs
8g |
Fibers
2g |
Sugars
5g |
Proteins
2g |
INGREDIENTS
- ¼ tsp black pepper
- ¼ tsp salt
- 2 zucchini
- 8 oz portabello mushrooms
- 1 onion
- 6 tbsp olive oil
- 2 cloves of garlic
- ½ tsp dried oregano
TOOLS
- 1 knife
- 1 wooden spoon
- 1 skillet pan
- 1 mortar
- 4 plate
STEPS
Peel onion and garlic. Then slice onion
Crush the peeled garlic using a mortar.
Cut portabella mushrooms into quarters. Cut zucchini in half lengthwise. Cut zucchini halves into 1-inch chunks.
Warm a skillet pan with olive oil in it. Add the onion slices, crushed garlic, portabella mushroom quarters, and zucchini chunks. For 2 minutes, stir regularly with a wooden spoon. Cook for 6 minutes, then sprinkle a quarter teaspoon of salt and black pepper over the dried oregano. Stir one more with a wooden spoon. Remove from the heat and place the contents on a plate.
It’s ready to be served !
