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Zucchini and mushrooms with thyme vinaigrette
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 35 mins
Calories:
182
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 400 grams button Mushroom
- 400 grams Zucchini
- 3 garlic cloves
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 3 sprigs thyme
- 2 Tbsps lemon juice
Preparation steps
1.
Wipe mushrooms clean with a paper towel and cut into slices. Rinse, trim and cut zucchini into sticks. Peel and thinly slice garlic.
2.
In a pan, sauté vegetables and garlic in 2 tablespoons hot oil, turning occasionally, 3-4 minutes. Season with salt and pepper. Rinse thyme, shake dry, strip leaves from stems and mix with lemon juice and remaining oil. Season with salt and pepper. Divide vegetables among plates, drizzle with vinaigrette and serve immediately.
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