Zucchini Salad with Baked Potatoes
Zucchini salad with baked potatoes - Crunchy vegetable mix with spicy dip. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
This dish is rich in protien from the dairy and plenty of fiber from the zucchini.
As an alternative to dill, you can also season the vegetables with other herbs. For example, rosemary or thyme give the dish a Mediterranean flair.
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 907 mg | (23 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- 1 ¾ lbs small potatoes
- 4 Tbsps olive oil
- salt
- peppers
- ground paprika
- 1 big Zucchini
- 1 red onion
- 8 ozs Cherry tomatoes
- ½ bunch Dill
- 1 Tbsp Red wine vinegar
- ½ bunch Radish
- 0.6666 cup Sour cream
- 0.6666 cup low fat Yogurt
Preparation steps
Wash potatoes thoroughly, cut into slices and mix with 2 tablespoons of oil. Season potato wedges with salt, pepper and paprika powder. Bake in a preheated oven at 220 °C/ 425°F (convection 200 °C/ 400°F) on a baking tray lined with baking paper for about 30 minutes until crispy.
In the meantime, wash and clean the zucchini, cut them into quarters lengthwise and slice them. Peel and halve the onion and cut into rings. Wash the tomatoes. Wash dill, shake dry and chop.
Heat the remaining oil in a frying pan. First fry the zucchini slices in the oil over medium to high heat for 2-3 minutes. Add the onions and fry for another 2-3 minutes. Add the tomatoes, add vinegar, season with salt and pepper and simmer briefly. Add dill tips and set aside.
Wash, clean and finely dice the radishes. Mix with sour cream and yogurt and season with salt and pepper. Serve the radish cream mixture with baked potatoes and lukewarm zucchini salad.
