Marinated Zucchini Slices
Nutritional values
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Zucchini
- 1 tsp thyme
- 1 onion
- 4 Tbsps olive oil
- 2 garlic cloves
- 6 Tbsps balsamic vinegar
- salt
- Black pepper (freshly ground)
- 2 Tomatoes
- 25 grams Pine nuts
- fresh oregano (as needed)
Preparation steps
Rinse the zucchini and cut diagonally into about 1/2 cm (approximately 1/6 inch) slices. Rinse the thyme and pat dry.
Peel the onion and dice finely. Sweat until translucent in a large pan with hot oil. Peel the garlic and press through a garlic press. Cook the zucchini slices in hot oil on each side for about 1/2 minute on each side. Place in a large roasting dish or deep serving plate.
Add the vinegar to the pan and bring to a boil. Season with salt, pepper, and thyme. Place over the zucchini and mix everything together. Cover and let marinate for 1 hour.
Blanch the tomatoes. Peel, cut into quarters, remove the core and dice finely. Toast the pine nuts until golden brown in a dry pan.
Arrange the zucchini decoratively on a plate and season with salt and pepper. Sprinkle with diced tomatoes, pine nuts, and oregano.
