RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.3979
Energy (kCal)	187.259
Carbohydrates (g)	42.5216
Total fats (g)	0.8129
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0538
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1383
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0310
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6441
Proline (g)	0.2034
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1686
Adjusted Protein (g)	0.0000
Cystine (g)	0.0665
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.8601
Copper, Cu (mg)	0.3788
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3255
Total lipid (fat) (g)	0.8129
Vitamin K (phylloquinone) (g)	13.0913
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0105
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.3480
Folate, total (g)	38.0130
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	154.8630
Energy (kcal)	187.2590
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0060
Fatty acids, total saturated 14:1 (g)	0.0011
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0701
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.5082
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1226
Vitamin C, total ascorbic acid (mg)	40.5580
Lutein + zeaxanthin (g)	48.6060
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2963
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	52.0590
Fatty acids, total saturated 16:0 (g)	0.1660
Carbohydrate, by difference (g)	42.5216
Vitamin D (IU)	0.0000
Fructose (g)	2.0799
Fluoride, F (g)	4.1198
Aspartic acid (g)	0.6486
Tyrosine (g)	0.1269
Potassium, K (mg)	698.9610
Fatty acids, total saturated 12:0 (g)	0.0071
Vitamin A, RAE (g)	7.3630
Serine (g)	0.2154
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2163
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0085
Histidine (g)	0.1232
Isoleucine (g)	0.2169
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8956
Water (g)	203.6707
Fatty acids, total saturated 8:0 (g)	0.0070
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	26.3900
Sodium, Na (mg)	20.0000
Iron, Fe (mg)	2.3358
Energy (kJ)	781.0500
Ash (g)	2.1208
Caffeine (mg)	0.0000
Glycine (g)	0.2291
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2383
Fatty acids, total polyunsaturated (g)	0.3026
Vitamin E (alpha-tocopherol) (mg)	0.1582
Sucrose (g)	1.5854
Vitamin B-6 (mg)	1.0831
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2980
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0105
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.3800
Starch (g)	0.0000
Pantothenic acid (mg)	0.7793
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2263
Folate, food (g)	38.0130
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0861
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	26.3157
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2420
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	195.0670
Fatty acids, total saturated 10:0 (g)	0.0039
Galactose (g)	0.0104
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1971
Glutamic acid (g)	1.1217
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.8280
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3544
Folate, DFE (g)	38.0130
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	6.1357
Tryptophan (g)	0.0766
Threonine (g)	0.1717
Fatty acids, total polyunsaturated 18:1 c (g)	0.0446
Manganese, Mn (mg)	2.2665
Protein (g)	7.3979
Cryptoxanthin, beta (g)	1.7250
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0793
Betaine (mg)	0.7741
Phosphorus, P (mg)	181.8020
Tocopherol, gamma (mg)	0.4526

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Slice your zucchinis lengthwise, then scoop out the centers to make your zucchini boats. | 2. Place scoopings from zucchini, and pepper, garlic, Italian Seasoning, chopped onions, and chopped roma tomatoes into food processor. Run the processor for just a few seconds so mixture is still chunky. DO NOT puree. | 3. Pour mixture into zucchini boats and sprinkle generously with a bit more Italian Seasoning and black pepper. | 4. Place boats in a rack in an oven pan. Bake at 350 for 20 to 30 minutes until zucchini can be pierced with a fork. | 5. Heat any remaining sauce in the microwave, and serve it alongside or over your zucchini as a garnish. | 6. For an added touch sprinkle a few chopped spring onions and some dried parsley on your zucchini slice when serving. Use a toothpick and 1/2 of a snow pea pod to make a sail for each boat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
seasoning mix	1 -2	tablespoon		0.0	0.0	0.0	0.0
garlic clove	1/2	cup	minced	101.32	22.4808	4.3248	0.34
rom tomato	3		chopped	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249

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

Cooking in progress....

Roasted Zucchini Boats