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Ribboned Zucchnin With Almond Vinagrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.6914
Energy (kCal)1871.259
Carbohydrates (g)38.318
Total fats (g)185.7019
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor, grind almonds, parmesan, garlic and red pepper flakes until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times until incorporated. Pour the dressing into a large salad bowl and let it roll up and around the sides. | 2. Peel the zucchini with a vegetable peeler or mandolin and place zucchini ribbons in the dressing-coated bowl. Toss the ribbons gently (your hands work best) attempting to coat the zucchini as evenly as possible. Serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 1/2 cup toasted cooled 963.56 0.0 0.0 109.0
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    garlic clove 1 peeled crushed - - - -
    red pepper flake 1 pinch - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt 1/4 teaspoon - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    zucchini 2 lbs trimmed 190.50900000000001 28.2135 24.5847 3.6287

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



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