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Zucchini with Peppermint (Curcurica kin Menta) Recipe

Zucchini with Peppermint (Curcurica kin Menta) Recipe

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Zucchini with Peppermint (Curcurica kin Menta)

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Ingredients:

Serving

1 1/2 tbsp extra-virgin olive oil
1 tbsp finely chopped green onion tops
5 cups cubed zucchini (about 2 lb)
1 tbsp chopped fresh flat-leaf parsley
1/4 tsp sea salt
2 tbsp torn mint leaves
6 tbsp freshly crumbled ricotta salata cheese
2 sheets pane carasau (sardinian music bread), each broken into 3 pieces
mint sprigs (optional)

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 1 minute, stirring frequently. Add zucchini, parsley, and salt. Reduce heat to medium-low, and cook 20 minutes or until zucchini is tender, stirring frequently. Add torn mint; cook 1 minute. Sprinkle with cheese; serve over pane carasau. Garnish with mint sprigs, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.45 Kcal (345 kJ)
Calories from fat	46.86 Kcal
		% Daily Value*
Total Fat	5.21g	8%
Cholesterol	6.25mg	2%
Sodium	170.76mg	7%
Potassium	699.01mg	15%
Total Carbs	4.88g	2%
Sugars	0.31g	1%
Dietary Fiber	1.55g	6%
Protein	5.81g	12%
Vitamin C	52.4mg	87%
Iron	1.6mg	9%
Calcium	43.2mg	4%

Amount Per 100 g
Calories	50.32 Kcal (211 kJ)
Calories from fat	28.6 Kcal
		% Daily Value*
Total Fat	3.18g	8%
Cholesterol	3.81mg	2%
Sodium	104.22mg	7%
Potassium	426.62mg	15%
Total Carbs	2.98g	2%
Sugars	0.19g	1%
Dietary Fiber	0.95g	6%
Protein	3.55g	12%
Vitamin C	32mg	87%
Iron	1mg	9%
Calcium	26.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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