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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the tzatziki. Place the cucumber in a colander. Drizzle over the vinegar and sprinkle with salt. Stand over a plate and leave to drain for 1 hour. Pat dry with kitchen paper or on a clean tea-towel. | 2. Mix the cucumber with the yogurt, garlic, mint and freshly ground pepper, then taste and add more salt if it needs it. Chill until required. | 3. Just before serving the tzatziki, fry the zucchini. Heat the olive oil in a large, heavy-based frying pan. | 4. Add the sliced zucchini and fry over brisk heat until golden-brown on both sides. | 5. Drain on kitchen paper, season with salt and serve at once with the tzatziki. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil				-	-	-	-
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
salt pepper				-	-	-	-
cucumber	1/2		peeled diced	7.8	1.8876	0.33799999999999997	0.0572
white wine vinegar	1	tablespoon		-	-	-	-
salt black pepper				-	-	-	-
greek yogurt	5 1/2	1/2		-	-	-	-
garlic clove	1		crushed	-	-	-	-
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832

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