Recipes from Italy · by Silvana Nava★ 5.0 (2)
Italian Zucchine alla Scapece Recipe
NUTRITION · PER SERVING170M COOK
CAL 94%·PRO 3%
CARBS 5G1% OF CAL
1G FIBER3G SUGAR0G OTHER
FAT 216G100% OF CAL
31G SAT185G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fried zucchini dressed with a vinegar, garlic, and mint emulsion in the Neapolitan style. Light, aromatic, and best served at room temperature alongside fish or meat.
sideitaliansalad🍳 skilletdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 500 g zucchini (1.1 pound)
- 1 liter olive oil (4 cups, extra virgin)
- 50 ml white wine vinegar (~4 tablespoons)
- 2 cloves garlic
- 1 tablespoon mint (chopped)
- salt (to taste)
At a glance
PER SERVING · TIME 170M
CAL 94%·PRO 3%
CARBS 5G1% OF CAL
1G FIBER3G SUGAR0G OTHER
FAT 216G100% OF CAL
31G SAT185G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 10m
- Sodium
- 291mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 295mg
- Calcium
- 32mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.