Zucchini with Lemon Sauce and Feta
Zucchini with Lemon Sauce and Feta - Lemon peel gives the sauce a deliciously fresh and aromatic note. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Feta packs this sauce with protein and calcium, while the zucchini is rich in potassium, which helps keep the body's fluids at an optimal level.
Serve this sauce with whole wheat pasta for added fiber.
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 shallot (clove)
- 1 garlic clove (clove)
- 2 Zucchini
- 1 lemon
- 1 Tbsp olive oil
- 7 ozs Heavy cream
- 1 potato
- salt (kosher)
- black pepper (freshly ground)
- ¼ tsp thyme (dried)
- 3 ½ ozs Feta (45 % fat)
Preparation steps
Peel and chop the shallot and garlic. Clean, wash and chop the zucchini into small cubes. Rinse lemon hot, rub dry, grate peel and squeeze juice.
Heat olive oil in a pot. Sauté the shallot and garlic for 3 minutes at medium heat. Add diced zucchini and sauté for 5 minutes. Peel, wash and grate the potatoes and add them to the pot together with the cream. Simmer for 5 minutes at low heat.
Season the sauce with salt, pepper, thyme, lemon juice and zest. Crumble the feta cheese and stir into the zucchini and lemon sauce.
