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Zucchini In Salsa Verde Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Wine vinegar||2 Tablespoon|
|Finely snipped parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Anchovy fillets||2 , finely chopped|
|Pepper||1 Dash (Few Grains)|
|Zucchini||4 , washed and thinly sliced|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 1028 Calories from Fat 883
% Daily Value*
Total Fat 99 g152.4%
Saturated Fat 20.5 g102.5%
Trans Fat 0 g
Cholesterol 42.6 mg14.2%
Sodium 570.3 mg23.8%
Total Carbohydrates 31 g10.2%
Dietary Fiber 10 g40%
Sugars 14.3 g
Protein 13 g25.2%
Vitamin A 82.9% Vitamin C 298.3%
Calcium 19.5% Iron 28.9%
*Based on a 2000 Calorie diet
Coat zucchini slices lightly with flour.
Fry in hot fat, turning frequently, until lightly browned, 2 to 3 minutes.
Remove with slotted spoon and drain on absorbent paper.
Sprinkle lightly with salt.3.
Put zucchini into a bowl; pour sauce over it and toss lightly to coat well.