Zucchini with Mushrooms and Homemade Mayonnaise

Ingredients

• Zucchini1/2 count (100 g)
• Mushrooms1 cup (70 g)
• Egg2 count (110 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 tablespoon (20 ml)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cook some minutes, peel and cut in half.

2. 2

   Step 2

   At the same time, heat 1/4 of the oil in a pan. In the meantime, slice the zucchini and the mushrooms.

3. 3

   Step 3

   Once heated, add the zucchinis and cook each side for about 2-4 minutes. Remove and add salt and pepper.

4. 4

   Step 4

   Then, heat the other 1/4 of the oil in a pan and, once heated, add the mushrooms. Add salt and pepper and stir-fry for 3-5 minutes until they reduce their volume.

5. 5

   Step 5

   Then put the cooked egg in a blender with the lemon juice, mustard, remaining oil and a pinch of salt.

6. 6

   Step 6

   Blend until obtaining a creamy texture. If necessary, add some water. You can also use a hand blender.

7. 7

   Step 7

   Mix the mayonnaise with the mushrooms.

8. 8

   Step 8

   Serve the zucchini with mushrooms and homemade mayonnaise on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini with Mushrooms and Homemade Mayonnaise can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.