Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
798
Calories
31g
Protein
27g
Fat
106g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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
- 6 medium zucchini (for frying: 2 tablespoons flour, 3-4 tablespoons oil)
- 2 tablespoons oil
- 1 teaspoon butter
- 1 cup sour cream or yogurt
- 1 teaspoon flour
- 1 teaspoon chopped dill
- 1 bay leaf
- salt
Directions
1
Peel the zucchini, cut into thin slices. Dry each slice with a cloth, dredge with flour and fry in oil.
2
Put in a heat resistant dish; pour the sour cream mixed with butter, flour and salt, sprinkle with chopped dill, add the bay leaf and bake for 20 minutes.
3
Serve hot.
4
Category:Moldovan Recipes
5
Category:Moldovan Vegetarian
Recipe sourced from
fandom