Grilled Zucchini with Yogurt Sauce
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
159
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 159 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 599 mg | (15 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Zucchini
- olive oil
- Sea salt
- freshly ground peppers
- 2 red Bell pepper
- 1 garlic clove
- 1 organic lemon (juiced)
- 150 grams Natural yogurt
- 1 tsp Dijon mustard
- freshly ground peppers
Preparation steps
1.
Rinse and trim the zucchini, then thinly slice lengthwise.
2.
Heat the olive oil in a grill pan. Grill the zucchini, season to taste with salt and pepper, then remove from the heat.
3.
Rinse and halve the peppers. Remove the seeds and membranes and finely dice.
4.
Peel and finely dice the garlic. Mix the garlic with the lemon juice, mustard, and yogurt. Season to taste with salt and pepper.
5.
Arrange the zucchini on a plate. Drizzle with the sauce, then sprinkle with the diced peppers and mint. Drizzle with the olive oil and serve.
