Zucchini Snails
Nutritional values
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 144 mg | (4 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 1 g |
Preparation steps
For the dough: Heat milk until lukewarm. Mix flour and dry yeast in a bowl. Add eggs, 1 teaspoon salt, herbs, milk and olive oil and knead with the kneading hook of a hand mixer until smooth. Cover and let rest about 30 minutes in a warm place.
For the filling: Rinse and grate zucchini and season with salt and pepper. Let soak for 15-20 minutes. Crumble the feta cheese. Dry zucchini in paper towels.
Knead dough briefly. Roll out dough on a lightly floured work surface into a rectangle about 25 x 20 cm (approximately 10 x 8 inches). Spread cheese and zucchini on the dough, roll along the sides to the center and cut with a sharp knife into 20 slices. Place on a baking sheet lined with parchment paper. Flatten the snails slightly. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) for about 15-20 minutes. Remove from oven and serve.
