Garlic-Walnut Zucchini
A great zucchini dish—delicious on its own and a good match for meat.
Sasha Shapovalova
Recipe author
Garlic-Walnut Zucchini
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
2 g
Fats 61 %
11 g
Carbohydrates 28 %
5 g
127 kcal
GI:
100
/
0
/
0
- Wash the zucchini, cut it into large pieces, salt it, and let the juice drain off. Fry it in sunflower oil over high heat in a large skillet, keeping the zucchini in a single layer. It browns nicely, holds its shape, and stays crisp—exactly what we want. Make the dressing: crush the walnuts with a rolling pin, finely chop the parsley, and press the garlic through a garlic press. Add 1 tablespoon of olive oil and mix everything well. Toss the zucchini with the dressing, mixing gently. Serve warm or cold.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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