Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
198
Calories
3g
Protein
14g
Fat
17g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 3 zuchini,
- 1 onion (to taste),
- 3 tablespoons oil,
- vinegar (to taste),
- salt,
- pepper,
- tomatoes,
- dill
Directions
1
Wash and clean the zuchini, cut into pieces and set to boil in salt water.
2
After they get soften, let drain and cool. Then squeeze dry and chop with a wooden chopper.
3
Then place in a bowl and beat with oil just like the eggplant salad.
4
Add finely chopped onion, pepper, salt and a little vinegar.
5
Arrange on a plate and garnish with tomato slices and some chopped dill.
6
Category:Romanian Recipes
7
Category:Romanian Salads
Recipe sourced from
fandom