Sauteed Zucchini
One portion of this dish contains half your daily requirement of vitamin C and iron. This is an advantageous combination, as the vitamin promotes the absorption and utilization of iron in the body.
Unlike zucchini, cucumbers are always peeled and seeded - so buy a little more of them.
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 45.2 μg | (75 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,126 mg | (28 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- dried Porcini mushroom
- 3 Zucchini
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil (such as sunflower oil)
- salt
- peppers
- 12 ozs store-bought Gnocchi
- 1 bunch Dill
- 3 ozs Sour cream
Preparation steps
Sort through porcini and soak in approximately 5 ounces of hot water for at least 30 minutes.
Meanwhile, rinse zucchini, wipe dry and cut into pieces.
Peel onion and garlic and chop finely.
Heat the oil in a large non-stick pan. Sauté onion and garlic until translucent, then add zucchini and cook until tender. Season generously with salt and pepper.
Pour mushrooms with the soaking water into the pan and bring to a boil. Cover and simmer for about 10 minutes on low heat.
Add the gnocchi to the pan and gently stir to combine with the mushroom mixture. Cover and cook over low heat until gnocchi are heated through, about 4 minutes, stirring occasionally.
Rinse dill, shake dry, pluck leaves and coarsely chop. Stir into the zucchini and season with salt and pepper. Garnish with sour cream and serve.