• low fat 1.31g 1.31%
  • low sat fat 0.16g 0.16%
  • low salt 11.08g 0%
  • low sugar 2.20g 2.20%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre-heat oven to 180°C.
  2. Wash zucchinis and remove the top and tail. Cut lengthwise into approximately 5 cm thick strips.
  3. Place zucchini in a shallow oven tray. Pour oil over, covering well.
  4. Add salt and gently toss.
  5. Place in pre-heated oven and cook for 20 minutes (or until very soft).
  6. In a bowl combine zucchini and yoghurt. Blend together until desired consistency.
  7. Serve immediately.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
222.28g
100.00g
Energy (kJ)
286.13kJ
128.73kJ
Protein (g)
4.17g
1.87g
Total fat (g)
2.90g
1.31g
- Saturated fat (g)
0.35g
0.16g
- Polyunsaturated fat (g)
0.21g
0.09g
- Monounsaturated fat (g)
1.68g
0.76g
Cholesterol (mg)
1.63mg
0.73mg
Carbohydrate-available (g)
4.89g
2.20g
CarbohydrateSE (g)
4.89g
2.20g
- Sugars (g)
4.89g
2.20g
Water (g)
204.57g
92.03g
Dietary fibre (g)
3.00g
1.35g
Thiamin (mg)
0.07mg
0.03mg
Riboflavin (mg)
0.21mg
0.09mg
Niacin (mg)
1.16mg
0.52mg
Niacin equivalents (mg)
1.92mg
0.86mg
Vitamin C (mg)
45.00mg
20.25mg
Total folate (ug)
93.65ug
42.13ug
Total vitamin A equivalents (ug)
103.17ug
46.42ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
619.05ug
278.50ug
Sodium (mg)
24.63mg
11.08mg
Potassium (mg)
393.88mg
177.20mg
Magnesium (mg)
33.98mg
15.29mg
Calcium (mg)
102.00mg
45.89mg
Phosphorus (mg)
113.65mg
51.13mg
Iron (mg)
1.16mg
0.52mg
Zinc (mg)
0.95mg
0.43mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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