Clean Eating Lunch

Zucchini Salad with Baked Potatoes

and radish cream sauce
4.46154
Average: 4.5 (13 votes)
(13 votes)
Zucchini Salad with Baked Potatoes

Zucchini salad with baked potatoes - Crunchy vegetable mix with spicy dip. Photo: Jan Schümann

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
281
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie281 cal.(13 %)
Protein9 g(9 %)
Fat14 g(12 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate60 μg(20 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C53 mg(56 %)
Potassium907 mg(23 %)
Calcium95 mg(10 %)
Magnesium58 mg(19 %)
Iron2.4 mg(16 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids3.7 g
Uric acid48 mg
Cholesterol10 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
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
How healthy are the main ingredients?
Sour creamRadisholive oilDillpotatosalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.