Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 6 zucchini squash (6-8" long or about 2 1/2 lbs.)
- 1 heaping Tablespoon of salt
- 1/2 cup good white vinegar
- Few sprigs of fresh dill
- 1 Onion, 2" diameter, sliced
Directions
Wash and peel zucchini. Cut ends off and slice on a grater with large holes.
Place zucchini noodles in a bowl, add 1 heaping Tbls. salt, 1/2 cup of vinegar and the dill.
Mix well, cover and refrigerate overnite.
When you are ready to prepare it, transfer squash to a cooking pot, and add enough water to just come to the top of the squash.
Add the sliced onion, mix well and cook.
You can tell it is done when the squash changes color and takes on a creamy color.