Zucchini with Buffalo Mozzarella
Zucchini with Buffalo Mozzarella - Delicious light summer feast.
Healthy, because
Even smarter
Nutritional values
At around 90%, zucchini contain almost as much water as cucumbers. They also score with many vital substances, with nerve-strengthening vitamin B1, blood pressure-lowering potassium and blood-forming iron.
Instead of mozzarella you can also use feta, which brings even more spice.
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 3 yellow Zucchini
- 3 green Zucchini
- 5 Tbsps olive oil
- salt
- peppers
- 1 scoop Buffalo mozzarella (4 ounces)
- 4 sprigs mint
- 3 Tbsps balsamic vinegar
- ½ tsp Mustard
- 1 tsp Rice syrup
Kitchen utensils
Preparation steps
Clean, wash, and cut half of the zucchini crosswise into 3/4-inch thick slices; cut the rest of the zucchini lengthwise. Brush cut surfaces with 3 tablespoons olive oil and grill on a preheated grill for about 5 minutes on both sides. Season with salt and pepper.
In the meantime, shred mozzarella into small pieces with your fingers. Wash mint, shake dry, pluck off leaves and cut into strips. Mix balsamic vinegar with mustard, rice syrup and remaining olive oil to a dressing.
Divide zucchini among plates, top with mozzarella and mint, and pour dressing over top.
