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Marinated Zucchini in the Style of Naples

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4471
Energy (kCal)406.455
Carbohydrates (g)101.3112
Total fats (g)0.066
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut zucchini lengthwise into 1/3-inch thick slices; place slices in a colander, sprinkle with salt and set aside to drain for 2 hours. | 2. In a large saucepan or skillet, heat the olive oil over medium heat; gently cook the zucchini slices until golden brown on both sides (about 3 minutes per side), being careful not to burn them (you will probably have to do this in more than 1 batch). | 3. In another saucepan, bring the vinegar and sugar to a boil over high heat; add a pinch of pepper flakes and a pinch of salt. | 4. Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout. | 5. Pour the vinegar over the zucchini slices and let marinate, covered and refrigerated, for at least 24 hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 1/2 1/2 3.465 0.5132 0.4471 0.066
    salt - - - -
    extra virgin olive oil 2 tablespoons - - - -
    white wine vinegar 1/2 cup - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    red pepper flake 1 pinch - - - -
    garlic clove 4 sliced - - - -
    basil leaf 4 tablespoons chopped - - - -
    parsley leaf 4 tablespoons chopped - - - -

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



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