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Zucchini In Yogurt

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Ingredients
  Young zucchini 1 1⁄2 Pound (or cucumbers)
  Yoghurt 2 Cup (32 tbs)
  Egg 1
  Cider vinegar 1⁄2 Cup (8 tbs)
  Dill 1⁄4 Cup (4 tbs), minced
  Stock 1⁄4 Cup (4 tbs)
Directions

Cut zucchini or cucumber in thin slices.
Leave skins on.
Simmer gently in vinegar and stock for 5 minutes.
Cool.
Blend together yoghurt, egg and dill.
Drain zucchini.
Pour yoghurt over zucchini.
Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Vegetable
Servings: 
6

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 82 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.5%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 45.1 mg15%

Sodium 74 mg3.1%

Total Carbohydrates 8 g2.5%

Dietary Fiber 1.3 g5%

Sugars 5.6 g

Protein 5 g10.5%

Vitamin A 7.4% Vitamin C 33.3%

Calcium 11.5% Iron 3.6%

*Based on a 2000 Calorie diet

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Zucchini In Yogurt Recipe