EatSmarter exclusive recipe
Zucchini Noodles in Coconut Milk
(3 votes)
(3 votes)
Zucchini Noodles in Coconut Milk - Even kids like these mild and sweet noodles
Health Score:
79 / 100
Difficulty:
very easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
220
calories
Calories
Healthy, because
Even smarter
Nutritional values
Mild bitters and mucilages in the zucchini peel gently stimulate the intestines and make the pulp easily digestible. Together with coconut milk, the vegetables also cover about 50 percent of your baby's daily folic acid requirement.
Zucchini is so versatile but you can also use yellow squash.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 277 mg | (7 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 38 mg |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 small Zucchini
- 1 sprig Basil
- 3 Tbsps unsweetened Coconut milk (9% fat)
- 1 oz Udon Noodle
- ½ tsp Canola oil
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Fine grater, 1 Large knife, 1 Measuring cups, 1 Pot, 1 Wooden spoon, 1 Teaspoon
Preparation steps
1.
Rinse and finely grate zucchini.
2.
Rinse basil, shake dry, pluck leaves and finely chop.
3.
In a pot, bring coconut milk, 50 ml (approximately 3 tablespoons) water, grated zucchini and noodles to a boil. Simmer on low heat until noodles are just al dente, about 3 minutes, stirring constantly. Stir in oil and basil. Check temperature before feeding.
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