Zucchini with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 13 g |
Preparation steps
Rinse zucchinis, cut into thin slices and blanch in boiling salted water for about 8-0 minutes. Drain and set aside.
Rinse tomatoes, blanch in boiling salted water, peel, cut in half, remove seeds and cut into pieces. Peel onion and finely chop. Peel garlic and cut in half. Heat 4 tablespoons of oil and saute onion until soft. Add garlic, 2 tablespoons of water and tomatoes. Cover and cook over medium heat for 10 minutes. Remove from heat and season with 1-2 teaspoons of sugar, depending on acidity of tomatoes. Season with salt, pepper and nutmeg. Stir in basil.
Cut bacon in the middle and fry without fat in a pan. Place zucchinis on a serving dish. Season with pepper and top with tomato sauce and bacon. Serve garnished with parsley or basil leaves as desired.
