Zucchini Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
292
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 445 mg | (11 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Zucchini (300 grams)
- 1 Tbsp olive oil
- 1 garlic clove
- 125 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
- lemon juice
- 2 Tbsps chopped Walnut
- 8 black Olives
Preparation steps
1.
Rinse zucchini and halve lengthwise, cut off two 2 mm (approximately 1/16 inch) thin slices. Cut remaining zucchini into sticks.
2.
Heat oil in a pan. Cook zucchini slices until light brown on both sides. Drain on paper towels. Saute zucchini sticks in the same pan until golden, remove from the pan and let cool.
3.
Peel garlic and squeeze into yogurt, whisk well and season with salt, pepper and lemon juice. Add walnuts and zucchini sticks and mix well.
4.
Shape zucchini slices into rings and secure with toothpicks. Arrange on two plates and fill with zucchini yogurt. Garnish with olives and serve.
