RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.786
Energy (kCal)	230.55
Carbohydrates (g)	38.4145
Total fats (g)	4.4969
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0768
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)	0.1209
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2200
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)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2660
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.2315
Proline (g)	0.1146
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0233
Adjusted Protein (g)	0.0000
Cystine (g)	0.0214
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.5748
Copper, Cu (mg)	0.5724
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2896
Total lipid (fat) (g)	4.4969
Vitamin K (phylloquinone) (g)	6.2418
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)	0.0069
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.5260
Folate, total (g)	46.2651
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2615.4100
Energy (kcal)	230.5500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0496
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0144
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.4729
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	48.2461
Lutein + zeaxanthin (g)	18.9500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0669
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)	92.0943
Fatty acids, total saturated 16:0 (g)	0.8417
Carbohydrate, by difference (g)	38.4145
Vitamin D (IU)	0.0000
Fructose (g)	0.0305
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1804
Tyrosine (g)	0.0423
Potassium, K (mg)	1497.4573
Fatty acids, total saturated 12:0 (g)	0.0823
Vitamin A, RAE (g)	4.8500
Serine (g)	0.0522
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0525
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)	0.0017
Fatty acids, total saturated 14:0 (g)	0.2691
Histidine (g)	0.0271
Isoleucine (g)	0.0458
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.5773
Water (g)	342.9360
Fatty acids, total saturated 8:0 (g)	0.0227
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0014
Carotene, beta (g)	10.0700
Sodium, Na (mg)	1319.2326
Iron, Fe (mg)	4.2450
Energy (kJ)	964.9351
Ash (g)	5.3777
Caffeine (mg)	0.0000
Glycine (g)	0.0543
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)	0.3363
Fatty acids, total polyunsaturated (g)	0.4257
Vitamin E (alpha-tocopherol) (mg)	0.2241
Sucrose (g)	0.1362
Vitamin B-6 (mg)	0.6494
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0453
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0768
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5270
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)	0.2660
Folate, food (g)	46.2651
Fatty acids, total saturated 20:1 (g)	0.0038
Fatty acids, total monounsaturated (g)	1.7610
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)	4.5080
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.7821
Vitamin B-12 (g)	0.0756
Calcium, Ca (mg)	228.2460
Fatty acids, total saturated 10:0 (g)	0.0604
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0578
Glutamic acid (g)	0.2832
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0783
Folate, DFE (g)	8.4840
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)	8.7152
Tryptophan (g)	0.0133
Threonine (g)	0.0370
Fatty acids, total polyunsaturated 18:1 c (g)	0.0137
Manganese, Mn (mg)	0.9770
Protein (g)	9.7860
Cryptoxanthin, beta (g)	0.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	1.6580
Betaine (mg)	0.4762
Phosphorus, P (mg)	230.9335
Tocopherol, gamma (mg)	0.2442

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Caribbean >> Rest Caribbean
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut Zucchini in half lengthwise. | 2. With a large spoon scoop out all the seeds in both halves leaving enough meaty portion to cook. | 3. (Creating a canoe appearance) Place half of the can of Pizza sauce in each half of Zucchini. | 4. Mix Sausage into sauce to taste in each half. | 5. Sprinkle Oregano and Garlic Powder on each half. | 6. Salt and Pepper to taste. | 7. Place strips of cheese over each half to cover all the sauce mixture. | 8. Quickly (and I do mean quick) place one half Zucchini on the other. | 9. Place whole Zucchini on tin foil and wrap well. | 10. I suggest double wrapping because the juice is going to run out and the Zucchini will be very soft when done. | 11. Place over medium heat on a covered grille. | 12. Grille for about 45 to 60 minutes depending on heat, turning every 10 to 15 minutes, or until Zucchini is extremely soft when squeezed. | 13. Remove from grille and place on platter. | 14. Unwrap carefully for there will be a lot of hot sauce and steam. | 15. Note: This is an excellent side dish for any type of grilled dinner. | 16. You can also alternate using different types of cooked meat when making this. | 17. Such as cooked Ground Beef, cooked Chicken or Pork. | 18. Small pieces of Pepperoni or Hot Dogs can also be used but doesnt require being cooked. | 19. I imagine this could be made in the oven as well if preferred. | 20. =====. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1			3.36	0.4976	0.4336	0.064
pizza sauce	1	can	Divided	204.018	32.7184	8.2363	4.3448
mozzarella cheese				-	-	-	-
sausage			cooked	-	-	-	-
oregano	1	teaspoon	divided	2.65	0.6892	0.09	0.0428
garlic powder	2	teaspoons	divided	20.522	4.5093	1.0261	0.0453
salt pepper				-	-	-	-

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

Cooking in progress....

Steve's Grilled Zucchini