Grilled Zucchini Salad with Parmesan
Healthy, because
Even smarter
Nutritional values
Zucchini is a light, summer vegetable that is low in fat, low in calories, and is extremely high in nutrients. This salad provides you with plenty of vitamins, minerals, and fiber while keeping you fit and healthy.
Serve this on the side of some grilled meat like chicken or steak for a complete meal.
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Zucchini
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 1 organic lemon
- ½ handful mint
- 2 ozs shaved Parmesan
Preparation steps
Preheat the grill.
Rinse the zucchini and cut lengthwise into thin slices. Peel garlic and finely chop. Place the zucchini in a bowl and mix with a marinade of olive oil, salt, pepper, garlic and thyme. Then place in a foil dish and cook on the grill for about 10 minutes. Do not discard marinade.
Rinse the lemon in hot water, wipe dry and finely grate zest. Squeeze juice from the lemon and mix with the marinade. Rinse the mint and pat dry.
Arrange the grilled zucchini on a plate and drizzle with the vinaigrette. Serve sprinkled with lemon zest, mint and Parmesan.
