Directions:
- Trim off the ends of the zucchini and discard them. Quarter the zucchini lengthwise and cut them into 1 inch pieces.
- Combine the sugar and 2 T water in a saucepan. Bring to a boil over medium-high heat and cook until the sugar has dissolved - about 1 min.Then reduce the heat to low, add in the zucchii, coer and simmer, stirring occasionally, until the zuchinni is tender but not mushy, 7-8 minutes. Drain the zucchini, reserving the syrup.
- Toss the zucchini in a bowl with the mint and 2 T of the resered syrup. Allow it to cool to room temperature. Sere as an appetizer salad on small plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.22 Kcal (177 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.33mg | 0% | |
| Potassium | 403.22mg | 9% | |
| Total Carbs | 8.25g | 3% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 28.7mg | 48% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 59.9mg | 333% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 46.69 Kcal (195 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.89mg | 0% | |
| Potassium | 445.83mg | 9% | |
| Total Carbs | 9.13g | 3% | |
| Sugars | 5.42g | 20% | |
| Dietary Fiber | 1.93g | 7% | |
| Protein | 2.51g | 5% | |
| Vitamin C | 31.7mg | 48% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 66.2mg | 333% | |
| Calcium | 39.4mg | 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.
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