An Italian in my Kitchen · by Rosemary Molloy★ 4.8 (4)
Marinated Zucchini
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 4%
CARBS 6G20% OF CAL
2G FIBER0G ADDED4G INTRINSIC0G OTHER4G TOTAL SUGAR
FAT 9G77% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini sautéed and marinated in olive oil, vinegar, and garlic. A bright, herbaceous Italian appetizer ready in 20 minutes. Naturally vegan and gluten-free.
startermediterraneansalad🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium sized zucchini (sliced lengthwise)
- 1/2 cup olive oil (100 grams, for frying)
- 1/4 cup chopped fresh Italian parsley (5 grams)
- 2 cloves of garlic chopped
- 1/2 teaspoon salt (2.5 grams)
- 1-2 tablespoons olive oil (15 grams)
- 2 tablespoons white wine vinegar (30 grams)
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 4%
CARBS 6G20% OF CAL
2G FIBER0G ADDED4G INTRINSIC0G OTHER4G TOTAL SUGAR
FAT 9G77% OF CAL
1G SAT8G 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
- 10m
- Cook
- 15m
- Sodium
- 256mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 429mg
- Calcium
- 28mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 256MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.