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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash well the zucchini, the peppers and the small tomatoes. | 2. Dice the zucchini and slice the red peppers. | 3. Cut the scallopini into thin slices and sauté them in a nonstick frying pan with 1 tablespoon olive oil on both sides for 3-5 minutes. | 4. Remove the scallopini from the frying pan and add a tablespoon of olive oil, the finely chopped onion, the peppers and the zucchinis. | 5. Let them simmer for 6-8 minutes until they are"al dente". | 6. Add a bit of salt, pepper, the small tomatoes and the mozzarella, diced. | 7. Stir well. | 8. Serve in individual plates placing the vegetables underneath and the scallopini on top. | 9. Finally, add the finely chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal fillet	800	g		712.0	0.0	158.4	4.0
zucchini	2		chopped	66.64	12.1912	4.7432	1.2544
red pepper	2		sliced	2.5	0.5506	0.1169	0.0275
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	12		cut	196.56	42.4788	9.6096	2.184
mozzarella cheese	2 -3	pieces		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt				-	-	-	-
pepper			ground	-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.