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Refreshing Zucchini and Potatoes

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.98

$0.98 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly,whole 30,vegan side dish
spoonacular Score:75%

Spoonacular Score: 75%

 

Refreshing Zucchini and Potatoes takes about about 45 minutes from beginning to end. One portion of this dish contains roughly 4g of protein, 29g of fat, and a total of 331 calories. For 98 cents per serving, you get a side dish that serves 2. 1 person were glad they tried this recipe. It is brought to you by Foodista. If you have zucchini, salt, basil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. Try Zucchini Twice-Baked Potatoes, Spicy Garlic Potatoes and Zucchini, and Zucchini-Artichoke Stuffed Potatoes for similar recipes.

Ingredients

Servings:
2 small
2 small zucchini
zucchini
1 Tbsp
1 Tbsp fresh parsley
fresh parsley
1 Tbsp
1 Tbsp fresh basil
fresh basil
1 Tbsp
1 Tbsp fresh chives
fresh chives
0.5 tsps
0.5 tsps salt
salt
1 pinch
1 pinch black ground pepper
black ground pepper
4 Tbsps
4 Tbsps olive oil
olive oil
1 medium
1 medium potatoes
potatoes
2 small zucchini
2 small
zucchini
1 Tbsp fresh parsley
1 Tbsp
fresh parsley
1 Tbsp fresh basil
1 Tbsp
fresh basil
1 Tbsp fresh chives
1 Tbsp
fresh chives
0.5 tsps salt
0.5 tsps
salt
1 pinch black ground pepper
1 pinch
black ground pepper
4 Tbsps olive oil
4 Tbsps
olive oil
1 medium potatoes
1 medium
potatoes

Equipment

roasting pan
roasting pan
pot
pot
roasting pan
roasting pan
pot
pot


Instructions

Wash the zucchini and cut it to a little more than byte size pieces the zucchini will shrink in the process of cooking. Peel the potatoes and cut them the same size as zucchini. Put the potatoes in a cooking pot and pour in the water and season with salt. The water should just cover the potatoes. Cook for about 20 minutes. Take a large roasting pan, put it on high heat and pour in the olive oil. Add the zucchini and stir fry for about 5 minutes on high heat. Dont lower the heat, but toss the whole time. A minute before zucchini is done add cooked potatoes, season with salt and pepper and add fresh herbs. Stir fry for another minute and serve. Serve. NUTRITIONAL VALUES (1,4 to 1,6 PAL which corresponds to moderate activity of an office job) WOMAN Calories 17% RDA, Protein 11% RDA, Fats 39% RDA, Cholesterol 0% RDA, Carbs 9% RDA, Sugar 6% RDA MAN Calories 14% RDA, Protein 8% RDA, Fats 29% RDA, Cholesterol 0% RDA, Carbs 7% RDA, Sugar 5% RDA.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.98
Ingredient
2 smalls zucchini
1 tablespoon fresh parsley
1 tablespoon fresh basil
1 tablespoon fresh chives
4 tablespoons olive oil
1 medium potatoes
Price
$0.68
$0.16
$0.08
$0.09
$0.67
$0.28
$1.95

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
330 Calories
4g Protein
28g Total Fat
17g Carbs
31% Health Score
Limit These
Calories
330
17%

Fat
28g
44%

  Saturated Fat
4g
25%

Carbohydrates
17g
6%

  Sugar
3g
3%

Cholesterol
0.0mg
0%

Sodium
603mg
26%

Get Enough Of These
Protein
4g
9%

Vitamin K
62µg
59%

Vitamin C
36mg
45%

Manganese
0.88mg
44%

Vitamin E
4mg
28%

Copper
0.52mg
26%

Iron
4mg
24%

Vitamin B6
0.45mg
23%

Potassium
767mg
22%

Fiber
3g
16%

Folate
51µg
13%

Magnesium
48mg
12%

Vitamin A
522IU
10%

Vitamin B2
0.16mg
9%

Phosphorus
87mg
9%

Vitamin B3
1mg
8%

Vitamin B5
0.58mg
6%

Calcium
57mg
6%

Zinc
0.79mg
5%

Vitamin B1
0.08mg
5%

covered percent of daily need

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