# Zucchini scallopini in lemon caper sauce over mashed potatoes

This is a recreation of a dish from New York City featuring zucchini scallopini in a lemon caper sauce over mashed potatoes.

- Total time: 20 min
- Category: Side
- Language: en

## Ingredients

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

## Instructions

1. Boil the potatoes for about 20 minutes or until fork tender.
2. Strain and mash the potatoes with milk & butter.
3. Sauté the mushrooms in sesame oil until golden.
4. Melt the butter for the sauce.
5. Add the garlic and cook for a few minutes.
6. Add the lemon juice and blend.
7. Add all other sauce ingredients.
8. Dip the zucchini in flour.
9. Pan fry the zucchini in oil until golden on both sides.

## Source

- Original video: https://www.facebook.com/share/r/17kRXwGq4Y/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/d7a272e7-5041-4cc9-a74a-cf45f6b84b94
- Extracted: 2025-12-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt