Marinated Zucchini and Bell Peppers
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(0 votes)
Health Score:
99 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
42
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 42 cal. | (2 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 164 mg | (4 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 kilogram Zucchini
- Salt, cayenne pepper
- 500 grams yellow paprika
- 4-6 tablespoons olive oil
- 1 bunch parsley
- 1 Lime
- 1 tsp Black cumin seeds
Preparation steps
1.
Rinse zucchini, trim ends and cut into slices. Sprinkle with salt and let stand for 10 minutes. Rinse bell peppers, cut into quarters, remove seeds and cut into thin strips. Sauté zucchini and bell peppers in a little oil. Rinse parsley, pat dry, pluck leaves and chop.
2.
Zest lime and squeeze juice. Reserve some lime juice. Mix zest, juice and black cumin seeds with zucchini and bell peppers and marinate for at least 30 minutes. Season with salt, cayenne pepper and remaining lime juice. Garnish with parsley before serving.
