Japanese Zucchini and Onions

Name: Japanese Zucchini and Onions Recipe
Yield: 4
Ingredients: 1 T sesame oil; 1 medium onion thinly sliced; 2 medium zucchinis cut into thin strips; lemon jiuce from 1/2 of lemon; 1 tablespoon soy sauce; 2 T Flax seeds; splash of rice wine vinegar; 16 oz of slice white button mushrooms; 1T smart balance butter spread

(1)

Number of Servings: 4

Ingredients

1 T sesame oil1 medium onion, thinly sliced2 medium zucchinis, cut into thin stripslemon jiuce from 1/2 of lemon1 tablespoon soy sauce2 T Flax seedssplash of rice wine vinegar16 oz of slice white button mushrooms1T smart balance butter spread

Directions

1.Warm the oil in a large skillet over medium heat. Stir in onions and mushrooms, and cook 5 minutes. Add zucchini and cook, stirring, about 1 minute. Stir in soy sauce, and flax seeds. Cook until zucchini are tender, about 5 minutes. At the end add 1 T smart balance butter spread, and squeeze of lemon juice, and splash of rice vinegar. Serve immediately..

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SHASSYSUE2.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 128.0
Total Fat: 7.2 g
Cholesterol: 0.0 mg
Sodium: 50.0 mg
Total Carbs: 11.4 g
Dietary Fiber: 4.6 g
Protein: 6.2 g

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Member Reviews

ILIKETOZUMBA
Thank you so much for this!I enjoyed it & love the healthiness!Added eggplant bc needed to use it up so I doubled the seasonings, but otherwise followed directions.I personally prefer a much stronger flavor than this results in, so had to add more vinegar & will add teriyaki in future! Thx again! :) - 6/3/12