Zucchini Yogurt Dip
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
833
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 833 cal. | (40 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 63 μg | (105 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,254 mg | (31 %) | ||
| Calcium | 722 mg | (72 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 29.2 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 400 grams Zucchini (Yyellow and green)
- 3 Tbsps olive oil
- 50 grams Gorgonzola
- 250 grams Greek yogurt
- 1 garlic clove
- 3 sprigs Dill
- 2 tsps pink peppercorns
- salt
Preparation steps
1.
Rinse, trim and coarsly grate the zucchini. Heat 2 tablespoons of the oil in a skillet set over medium heat. Add half the zucchini and cook until golden brown. Remove and drain on a paper towel.
In a bowl, mash the Gorgonzola with a fork. Stir in the yogurt, and the raw and cooked zucchini.
2.
Peel and finely chop the garlic. Stir into the yogurt mixture.
Rinse the dill, shake dry, reserve some dill leaves for garnish and finely chop the rest. Crush the peppercorns in a mortar. Stir the chopped dill, peppercorns and remaining oil into the yogurt mixture. Season with salt to taste. Garnish with the reserved dill leaves. Serve flatbread if desired.
