Zucchini Wrapped Peppers
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
77
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 77 cal. | (4 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 124.4 μg | (207 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 264 μg | (88 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 817 mg | (20 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse, trim and cut zucchini lengthwise into thin slices.
2.
Rinse peppers, cut in half and remove seeds and white inside walls. Cut into narrow strips. Rinse herbs, shake dry and pluck leaves.
3.
Place together pepper strips with a few herb sprigs as a bundle and wrap with a zucchini slice. Tie with a blanched leek and serve.
