Healthy Grilling
Grilled Zucchini Salad
with feta and vinaigrette
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 green Zucchini (sliced in rounds)
- 1 yellow Zucchini (sliced in rounds)
- 2 green or yellow Zucchini (split in half lengthwise)
- 4 ozs extra virgin olive oil (DIVIDED)
- 2 Tbsps balsamic vinegar
- 1 cup Feta (crumbled)
- 3 Tbsps fresh mint (sliced)
- salt
- freshly ground Black pepper
Product recommendation
Add a handful of pomegranate seeds for a pop of colour and sweetness.
Preparation steps
1.
Preheat a grill pan over a moderate heat.
2.
Toss the zucchini in a mixing bowl with 2 ounces of olive oil and plenty of salt and pepper.
3.
Grill the zucchini in batches until lightly charred and tender to the point of a knife.
4.
Whisk together the remaining extra-virgin olive oil and balsamic vinegar to make a dressing. Season to taste with salt and pepper.
5.
Arrange the zucchini on a serving plate and top with the crumbled feta, mint, and dressing.
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