Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
172
Calories
2g
Protein
14g
Fat
11g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Coriander | 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
- 3 small zucchini
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped fresh basil
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground coriander
- julienne carrot strips
Directions
1
Slice ends off of zucchini then using a vegetable peeler thinly slice zucchini making ribbons.
2
Steam zucchini until just crisp tender.
3
Combine oil, vinegar, basil, red pepper and coriander then pour over zucchini and garnish with carrots.
4
Category:Cathy's Recipes
5
Category:Zucchini Recipes
Recipe sourced from
fandom