Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Saffron | not in our table | 0 |
| Peppermint | 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
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- 1 tablespoon olive oil
- 1lb zucchini, cut diagonally into 1/2-inch slices
- 2 medium onions, wedged
- 4 large garlic cloves, minced
- 1 cinnamon stick, broken in half
- 1/4 teaspoon crushed saffron
- 12oz tomatoes, wedged
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoons fresh lemon juice
- =
Directions
Heat the oil on a medium heat, preferaly in a large pan.
Add the zucchini, onions, garlic, cinnamon stick and saffron when the oil is hot and cover the pan. Leave it on the heat for about 8 minutes, stirring occasionally.
Remove the pan from the heat and stir in the tomatoes, parsley and mint.
Allow the mixture to stand for a few moments until it cools down, then mix in the lemon juice.
Season with salt and pepper to taste.
This recipe serves 4.