Spaghetti with Fried Zucchini and Tomato Sauce
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
786
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 786 cal. | (37 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,019 mg | (25 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the tomato sauce
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 lg can peeled Tomatoes
- salt
- freshly ground pepper
- 1 pinch sugar
- 1 Tbsp finely chopped Basil
- For the zucchini
- Frying oil
- 2 Zucchini
- 60 grams Pastry flour
- 40 grams finely grated Parmesan
- 1 pinch salt
- 150 milliliters milk
- 1 egg (medium-sized)
- a little Pastry flour
Preparation steps
1.
For the tomato sauce, peel and dice onion and garlic. In a pot, sauté onion and garlic in olive oil. Add tomatoes with their liquid and crush with a wooden spoon. Simmer until thickened, stirring occasionally. Season with salt, pepper and sugar and stir in herbs.
2.
In a large pan, heat frying oil to 175°C (approximately 350°F). Rinse, trim and cut zucchini into slices. Mix flour with Parmesan and season with salt. Mix in milk and egg. Dredge zucchini slices in a little flour and dip in batter. In batches, fry zucchini slices in hot oil until golden-brown. Drain on paper towels.
3.
Cook spaghetti in plenty of salted boiling water until al dente, according to package directions. Drain. Serve spaghetti topped with tomato sauce and fried zucchini.
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