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Zucchini and Yogurt Dip (Koosa Ma' Zanjabeel)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.122
Energy (kCal)698.6425
Carbohydrates (g)35.0911
Total fats (g)57.8147
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bake zucchini in oven until soft; then peel and mash. (Sorry, no temperature or time listed). | 2. Add remaining ingredients except parsley and mix thoroughly. | 3. Place on a serving platter and chill for at least one hour. | 4. Garnish with parsley and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 2.31 0.3421 0.2981 0.044000000000000004
    plain yogurt 1 cup - - - -
    garlic clove 2 crushed - - - -
    tahini 1/2 cup 684.0 31.428 21.372 57.6
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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