Japanese Zucchini and Onions


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Japanese Zucchini and Onions calories by ingredient



Number of Servings: 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

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.

TAGS:  Side Items |

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    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