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Picture of Preserved Zucchini Recipe | Cook the Book
italian brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 438 kcal 22 %
  • Fat 24 g 36 %
  • Saturated 4 g 19 %
  • Carbs 51 g 17 %
  • Fiber 15 g 62 %
  • Protein 18 g 37 %
  • Cholesterol 0 mg 0 %
  • Sodium 3284 mg 137 %
  • Calcium 285 mg 28 %
  • Magnesium 262 mg 62 %
  • Potassium 3739 mg 80 %
  • Iron 7 mg 36 %
  • Zinc 5 mg 43 %
  • Phosphorus 556 mg 79 %
  • Vitamin A 185 µg 21 %
  • Vitamin C 264 mg 293 %
  • Thiamin (B1) 1 mg 55 %
  • Riboflavin (B2) 1 mg 101 %
  • Niacin (B3) 6 mg 40 %
  • Vitamin B6 2 mg 189 %
  • Folate equivalent (total) 345 µg 86 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 4 mg 30 %
  • Vitamin K 264 µg 220 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Preserved Zucchini Recipe | Cook the Book

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

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