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Zucchini and Tomatoes Stuffed with Salsa Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.948
Energy (kCal)1104.942
Carbohydrates (g)31.9579
Total fats (g)109.8454
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove top 1/3 of zucchini and tomatoes and scoop out a small portion. | 2. Parboil zucchini, then refresh with cold water and pat dry. | 3. In a mixing bowl, combine well th epotatoes, scallions, parsley, dill pickles, garlic, anchovies and lemon juice. | 4. Slowly pour in the olive oil until mixture is emulsified. | 5. Add salt and pepper to taste. | 6. Fill cavities of vegetables and place two zucchini and one tomato on each plate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 8 18.48 2.7368 2.3848 0.35200000000000004
    tomato 4 88.56 19.1388 4.3296 0.9840000000000001
    potato 1 cooked cooled diced - - - -
    scallion 1/2 cup sliced 16.0 3.67 0.915 0.095
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    dill pickle 2 tablespoons sour 2.145 0.4308 0.0894 0.0536
    garlic 1 teaspoon chopped 4.172 0.9257 0.1781 0.013999999999999999
    anchovy 1 tablespoon chopped - - - -
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    salt pepper - - - -

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



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