Marinated Zucchini and Ginger
Marinated Zucchini and Ginger - Perfect for picnics or as a light lunch on the go
Healthy, because
Even smarter
Nutritional values
This vegetable snack is extremely figure-friendly with its low calorie and moderate fat content. The ginger it contains is considered to be a medicinal plant that has been effective for easing gastrointestinal complaints (especially nausea) and colds.
Serve a whole wheat baguette as a satiating side dish, which is an excellent way to enjoy the delicious marinade.
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg |
Kitchen utensils
Preparation steps
Rinse zucchini, wipe dry, and cut into slices about 1/4 inch thick.
Rinse scallions, pat dry and cut diagonally into 3/4-inch pieces. Peel ginger root and finely grate.
Halve dates and cut lengthwise into thin strips. Mix with the ginger in a bowl.
Heat 1 tablespoon canola oil in a non-stick pan over medium heat. Cook zucchini into 2 batches until tender, about 5 minutes per batch. Season with salt and pepper and fold into the ginger-date mixture.
Heat the remaining canola oil in pan over medium heat. Cook scallions until tender, about 5 minutes. Season with salt and pepper and add to the zucchini mixture.
Squeeze out lemon juice. Add 3 tablespoons juice to the vegetables, cover and marinate for about 30 minutes.
Rinse cilantro, shake dry and pluck leaves. Add to vegetables.
Season with salt, pepper and remaining lemon juice. Store in an airtight container (about 1.5 liter capacity) for easy transporting.
