Zucchini Tzatziki Calories & Nutrition Values
Zucchini Tzatziki is not a simple sauce, side dish or a dip. It is in fact a very nutritious meal. It is ranks as Grade A food. It contains very high amounts of vitamin A, vitamin B6, vitamin C, as well as minerals such as manganese, magnesium, iron, phosphorus, potassium and it's also very high in riboflavin, dietary fiber and calcium. It contains more than 47 percent Iron and about 42 percent calcium. Zucchini Tzatziki Sauce is in fact a yogurt dip. Yogurt is loaded with vitamins. Yogurt contains high amounts of bacteria. Yes bacteria, but not the bad kind. Yogurt contains good bacteria that is essential to our health. Yogurt has probiotics, a beneficial bacterial that lives in your digestive tract and helps in destruction of harmful microorganisms that cause infections. Yogurt may even prevent colorectal cancer. It boosts up the immune system. One serving of Zucchini Tzatziki (3.5 oz / 100g) has 90 calories (14 calories from fat), 1.5g total fat (0.6g saturated fat), 4mg cholesterol, 149mg sodium, 766mg potassium, and 14.6g total carbohydrates (2.6g dietary fiber, 4.5g sugar). One serving of Zucchini Tzatziki contains 7.1g protein.Read More
2 Russet Potatoes 3.5 oz (100g) Green Onion (1 Bunch) 4 oz (113g) Beef Sausage 2 oz (56g) Mozzarella Cheese 1 oz (28g) Olives 2 Cucumber Pickles 1 Can Kernel Corn (4 oz / 113g) 1 Can Green Peas (4 oz / 113g) Dried Oregano, Salt Ketchup Mayonnaise PREPARATIONS: 1- Dice the sausages, green onions, olives and pickles. DIRECTIONS: 1- Wrap the potatoes with aluminum foil. 2- Preheat oven to 400 F (204 C), bake the potatoes for an hour. 3- Remove the potatoes from oven, unwrap the potatoes and place them back into oven. Bake for another 10 minutes over 400 F. 4- Transfer the sausages to a small pot, add water. Bring the water to a boil and continue boiling for 5 minutes or until the sausages are cooked. 5- Cut the baked potatoes in half. Place them in a small bowl. 6- Scoop out the potatoes. 7- Sprinkle a pinch of salt. 8- Stir in the mozzarella cheese (1 oz / 28g) and butter and scoop the potato flash back into the potato cups. 9- Fill up the potatoes with chopped green onions, diced pickles, green peas, corn, and sliced olives. 10- Sprinkle with oregano. 11- Garnish with ketchup and mayonnaise and enjoy.Read More
Khoresht Gheymeh (Split Yellow Peas)
- 1 Cup Split Yellow Peas
- 2 dried limes
- 1 Lb (453g) Ground Beef
- Vegetable Oil
- 1 Tbsp Rose Water
- 2 Onions
- Salt, Turmeric, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Tbsp Tomato Paste
- 1 Small Potato
- 1/4 Zafran (saffron)
1- Grate the Onion.
2- Soak Zafran (Saffron) In boiling water for 30 minutes.
3- Soak the dried limes in boiling water for 20 minutes.
4- Dice an Onion.
5- Slice the potato.
1- Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes.
2- Pour boiling water into the pot until it covers the split yellow peas, then cover the pot with the lid and let it simmer for 10 minutes over medium heat.
3- Pour the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as you prefer), and mix the mixture thoroughly.
4- Shape the ground beef mixture into small meatballs.
5- In a small pot, dip fry the diced onions in vegetable oil until translucent, then add turmeric, ground chili pepper, Persian Spice mix (advieh) and Tomato paste to it and stir.
6- Add the meatballs to the fried onion's pot to fry along.
7- Add the Split yellow peas to the pot, stir and pour boiling water until it covers the mixture.
8- Add the Cinnamon to the mixture.
9- Make holes in the dried limes and add it to the pot.
10- Add the Zafran (saffron) and the rose water to the pot, stir and cover the pot with the lid and continue simmering for 15 minutes.
11- Add the fried potato (Chips) when serve in plate.
Read more about Khoresht Gheymeh calories and nutritional facts