Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
388
Calories
32g
Protein
24g
Fat
15g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 shallot, chopped
- 2 tsp. capers
- 2 anchovy fillets in olive oil
- 1/2 tsp. freshly ground white pepper
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 4 or 5 small zucchini or yellow summer squash, about 1 lb. total, cut lengthwise into slices 1/4 inch thick
- 4 garlic cloves, minced
- 6 Tbs. olive oil
- 1 Tbs. chopped fresh thyme
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes