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Ingredients
US|METRIC
2 SERVINGS
- 3 medium zucchini
- 1 Tbsp. virgin coconut oil (or your favorite healthy cooking oil)
- 1 shallot (julienned or chopped)
- 1 clove garlic (minced or chopped)
- 6 oz. shiitake mushrooms (woody stems removed and cut into manageable pieces)
- 1 1/2 cups diced tomatoes (about what you would get from a can)
- 1 tsp. Herbes de Provence
- 1 1/4 cups cannellini beans (cooked and rinsed, about what you would get from a box or can)
- sea salt (to taste)
- pepper (to taste)
- 3 medium zucchini (each)
- 1 tsp. virgin coconut oil
- cooking oil
- 1 shallot (each, julienned or chopped)
- 1 garlic clove (each, minced or chopped)
- 6 oz. shiitake mushrooms (woody stems removed and cut into manageable pieces)
- 1 1/2 cups diced tomatoes (about what you would get from a can)
- 1 tsp. Herbes de Provence
- 1 1/4 cups cannellini beans (cooked and rinsed, about what you would get from a box or can)
- sea salt (to taste)
- pepper (to taste)
- 2 Tbsp. chopped parsley
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