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Sautéed mushrooms and zucchini with prosciutto
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- 2 sprigs fresh flat-leaf parsley, leaves only
- 2 garlic cloves
- 30 g olive oil
- 100 g prosciutto, cut into pieces (3 cm)
- 300 g zucchini, cut into halves lengthways, then cut into pieces (1.5 cm)
- 500 g fresh button mushrooms, cut into halves
- ½ tsp salt
- 1 pinch ground black pepper
- per 1 portions
- 753 kJ / 179.3 kcal
- 11.5 g
- 1.6 g
- 13 g
- Saturated fat
- 3 g
- 3.1 g
- 717.8 mg
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