John Myers
Ingredients for 2 servings:
- 1 zucchini
- 1 fennel
- 250 g mushrooms
- 3 tbsp olive oil
- 3 cloves garlic
- chili
- salt and pepper
- Thyme
- ½ handful of pine nuts
- ½ handful of sunflower seeds
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
vegan, low-carb
Wash the zucchini and fennel. Halve the fennel and cut out the stalk in a wedge shape. Cut the fennel into fine strips. Quarter the zucchini and slice it. Chop the garlic. Mix the zucchini and fennel in a bowl with olive oil, garlic, chili, salt, and pepper and let it simmer. Quarter the mushrooms and lightly brown them in a pan without fat. Add the remaining vegetable mixture and fry until the liquid has evaporated and the vegetables are tender. Then season with thyme and season to taste with salt and pepper. Roast the pine nuts and sunflower seeds in a pan without fat. Place the vegetables on a plate, sprinkle with the seeds, and enjoy. You can of course serve this with baguette, potatoes, or brown rice, but it tastes great on its own and is also low-carb.
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