Cook the Book: Preserved Zucchini Recipe

Author: Caroline Russock

Nutrition

Cal/Serving: 129
Daily Value: 6%
Servings: 2

High-Fiber
Low-Fat-Abs, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat2g3%
Saturated1g3%
Carbs24g8%
Fiber7g28%
Sugars17g0%
Protein9g18%
Sodium186mg8%
Calcium125mg13%
Magnesium125mg31%
Potassium1812mg52%
Iron3mg15%
Zinc2mg15%
Phosphorus272mg39%
Vitamin A1362IU27%
Vitamin C124mg207%
Thiamin (B1)0mg19%
Riboflavin (B2)1mg37%
Niacin (B3)3mg16%
Vitamin B61mg60%
Folic Acid (B9)164µg41%
Vitamin E1mg4%
Vitamin K30µg37%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated1g0%
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Cook the Book: Preserved Zucchini

INGREDIENTS

  • 3 pounds market-sized zucchini (about 8), cut into planks (not rounds, which seem to cook up wetter) about 1/4 inch thick
  • 3 tablespoons minced fresh flat-leaf parsley (optional)
  • 4 garlic cloves, minced (about 2 tablespoons)
  • Salt and freshly ground black pepper
  • Olive oil to cover

Recipe Details