Calamari Skewers with Zucchini and Tomato
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
217
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 576 mg | (14 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Calamari
- 50 grams preserved in oil, yellow paprika (without skin and in a jar)
- 1 garlic clove
- ½ bunch chopped cilantro
- 1 chili pepper
- 2 Zucchini
- 4 Tomatoes
- 6 Tbsps olive oil
- Sea salt
Preparation steps
1.
Thread the calamari onto wooden skewers.
2.
Cut the bell peppers into strips. Peel and finely chop garlic. Finely chop chile. Heat 3 tablespoons olive oil in a skillet. Add the bell peppers, garlic and chile and cook until fragrant. Add the calamari, turning repeatedly, until cooked through, about 4 minutes. Remove from heat, stir in the cilantro and season with salt to taste.
3.
Rinse and slice the zucchini.
4.
Rinse the tomatoes, quarter, remove seeds and dice.
5.
Heat 3 tablespoons olive oil in a skillet. Add the zucchini and cook until golden brown, about 1 minute. Stir in the tomatoes and cook for another minute. Season with salt to taste. Divide the vegetables between warm plates and top with the calamari skewers. Serve immediately.
