Zucchini scallopini in lemon caper sauce over mashed potatoes

20 mins
Serves 1
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Directions

  1. 1Boil the potatoes for about 20 minutes or until fork tender.
  2. 2Boil the potatoes for about 20 minutes or until fork tender.
  3. 3Boil the potatoes for about 20 minutes or until fork tender.
  4. 4Strain and mash the potatoes with milk & butter.
  5. 5Strain and mash the potatoes with milk & butter.
  6. 6Strain and mash the potatoes with milk & butter.
  7. 7Sauté the mushrooms in sesame oil until golden.
  8. 8Sauté the mushrooms in sesame oil until golden.
  9. 9Sauté the mushrooms in sesame oil until golden.
  10. 10Melt the butter for the sauce.
  11. 11Melt the butter for the sauce.
  12. 12Melt the butter for the sauce.
  13. 13Add the garlic and cook for a few minutes.
  14. 14Add the garlic and cook for a few minutes.
  15. 15Add the garlic and cook for a few minutes.
  16. 16Add the lemon juice and blend.
  17. 17Add the lemon juice and blend.
  18. 18Add the lemon juice and blend.
  19. 19Add all other sauce ingredients.
  20. 20Add all other sauce ingredients.
  21. 21Add all other sauce ingredients.
  22. 22Dip the zucchini in flour.
  23. 23Dip the zucchini in flour.
  24. 24Dip the zucchini in flour.
  25. 25Pan fry the zucchini in oil until golden on both sides.
  26. 26Pan fry the zucchini in oil until golden on both sides.
  27. 27Pan fry the zucchini in oil until golden on both sides.

Ingredients

  • 2 russet potatoes, peeled & cubed
  • 2 russet potatoes, peeled & cubed
  • 2 russet potatoes, peeled & cubed
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 0.25 cup plant based milk
  • 0.25 cup plant based milk
  • 0.25 cup plant based milk
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 0.5 cup slices shiitake mushrooms
  • 0.5 cup slices shiitake mushrooms
  • 0.5 cup slices shiitake mushrooms
  • 1 tablespoon coconut aminos
  • 1 tablespoon coconut aminos
  • 1 tablespoon coconut aminos
  • 2 tablespoons butter, melted
  • 2 tablespoons butter, melted
  • 2 tablespoons butter, melted
  • 2 garlic cloves shredded
  • 2 garlic cloves shredded
  • 2 garlic cloves shredded
  • 1 Juice of lemon
  • 1 Juice of lemon
  • 1 Juice of lemon
  • 2 tablespoons capers
  • 2 tablespoons capers
  • 2 tablespoons capers
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 medium zucchini, sliced lengthwise into 1/4” strips
  • 2 medium zucchini, sliced lengthwise into 1/4” strips
  • 2 medium zucchini, sliced lengthwise into 1/4” strips
  • Flour
  • Flour
  • Flour
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter