Guilt-Free Delicacy

Zucchini with Yogurt Dip

with pomegranate seeds
4.8
Average: 4.8 (5 votes)
(5 votes)
Zucchini with Yogurt Dip

Zucchini with yogurt dip - Mild fruit vegetables with a kick of freshness.

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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
193
calories
Calories

Healthy, because

Even smarter

Nutritional values

Zucchini contains around 90% water as well as blood-forming iron and nerve-strengthening magnesium. Yogurt with its lactic acid bacteria is beneficial for the intestines and promotes digestion.

Vegans and people with lactose intolerance can easily replace the yogurt with a plant-based alternative, such as soy-based. If spicy isn't your thing just omit the sambal.

1 serving contains
(Percentage of daily recommendation)
Calorie193 kcal(9 %)
Protein9 g(9 %)
Fat8 g(7 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin K24.5 μg(41 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.3 mg(21 %)
Folate40 μg(13 %)
Pantothenic acid1 mg(17 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C41 mg(43 %)
Potassium648 mg(16 %)
Calcium195 mg(20 %)
Magnesium50 mg(17 %)
Iron2.3 mg(15 %)
Iodine10 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids2.1 g
Uric acid53 mg
Cholesterol5 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
40 ozs zucchini (3 zucchini)
2 Tbsps olive oil
½ lemon (juice)
salt
peppers
2 ½ ozs mint (1 handful)
1 tsp Sambal oelek
16 ozs Yogurt (low-fat)
9 ozs pomegranates (seeds)
How healthy are the main ingredients?
zucchinipomegranateolive oilmintlemonsalt

Preparation steps

1.

Clean, wash and slice the zucchini. Mix zucchini slices with oil and lemon juice and season with salt and pepper.

2.

Heat a grill pan. Fry the zucchini slices on both sides for 2-3 minutes over medium heat.

3.

Wash mint, shake dry, pluck leaves, set aside some for garnish. For the dip, chop the rest of the mint and stir into the yogurt with sambal oelek. Season to taste with 1 pinch of salt and pepper.

4.

Cut the pomegranate in half and remove the seeds from the fruit. Arrange zucchini slices on plates and drizzle with yogurt dip. Spread the pomegranate seeds on top and garnish with mint leaves.