Marinated Zucchini with Ginger Syrup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 35 min.
Ready in
Calories:
1062
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,062 cal. | (51 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 221 g | (147 %) | ||
| Sugar added | 180 g | (720 %) | ||
| Roughage | 13 g | (43 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 77 μg | (128 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 255 mg | (268 %) | ||
| Potassium | 2,481 mg | (62 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 279 mg | (93 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 221 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Prepare syrup. Peel ginger and slice thinly. Peel lemon zest of two lemons very thinly, squeeze juice from all lemons. Combine sugar with ginger, water and lemon juice, bring to a boil and lower heat. Simmer for about 30 minutes.
2.
Peel zucchini, cut into quarters lengthwise and then cut into bite-sized pieces. Blanch in boiling salted water for 2 minutes. Drain well. Place hot zucchini in a large preserving jar and strain ginger syrup over it. Add lemon peel and let rest overnight. Remove lemon zest and serve.
