Zucchini Dog with Portobello, Shiitake, & Jalapeno Sauce
This vegetarian hot dog surprisingly delivers, even if you're a meat lover! The zucchini, portobello, & shiitake are covered in garlic & lemon. The mildly spicy jalapeno sriracha sauce adds a kick. Try it to become a zucchini dog believer.
Ingredients
- 1 large or 2 medium sized zucchini (4 spears) (Zucchini from the garden or a farmers market make a big difference in taste.)
- 1 tbsp olive oil Add more to coat veggies
- 1 portobello mushroom
- 5-6 shiitake mushrooms
- 1/2 cup red onions chopped
- 1 tbsp garlic chopped
- 4 brioche hot dog buns
- 1 lemon
- 4 tbsp parmesan cheese, grated
- salt & pepper to taste
Jalapeno Sriracha Yogurt Sauce
- 1 cup plain yogurt (We use 2% lowfat Greek yogurt)
- 1/2-3/4 med sized jalapeno (deseeded & chopped)
- 1/2-1 tbsp hot pickled jalapenos
- 1-1&1/2 tbsp sriracha (We use the Trader Joe's brand. Different brands have different levels of heat.
Instructions
- Make the sauce a day ahead of time if possible. It tastes better & cuts down on time. (Add 5-10 minutes to the total time above if you don't make this ahead. You could also use thousand island dressing.) See the sauce ingredients list above, and mix all ingredients together. Taste as you go for heat level. Sidenote: You could roast or grill the veggies for the zucchini dog if you prefer. I chose to sauté all veggies in the same pan to cut back on time.
- Chop zucchinis into at least 4 spears (about the size of pickle spears). Heat up your largest skillet, & add 1 tbsp of olive oil. While your pan is heating, chop the garlic.
- Add zucchini spears, whole portobellos, & whole shiitake to the pan. Make sure to spread out the garlic all around & on top of the veggies so it doesn't burn. Add a little oil to coat the veggies & sprinkle with salt & pepper.
- Saute veggies on medium high, with the top on for 5 minutes, without touching. While your veggies are cooking, chop the onion & grate the cheese. After 5 minutes, flip the squash over, leaving the mushrooms alone, top side up. Move the garlic around if necessary so that it doesn't burn. Return the top to the pan. At this point, toast your brioche buns. They burn quickly, so be on alert. If you put them in the broiler, they only need app 2 minutes. (I set mine in the toaster oven for about 5 min., flipping halfway.) Cook the veggies for another 5 minutes, checking for doneness after a few minutes, with the top on. Add cook time if necessary.
- Take the veggies out of the pan & cut ONLY the mushrooms into bite sized pieces. Keep the zucchini as is. When the buns are toasted, spread them with the jalapeno sauce. Place the zucchini in the center of the bun. Top with a mix of portobello & shiitake.
- Squeeze lemon generously over all of the veggies in each bun. Top with about one tbsp of parmesan cheese for every serving. Eat right away. Enjoy!