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Recipe by
Zucchini in carpione are a fresh and flavorful side dish typical of Italian cuisine. In this recipe, the zucchini are marinated in white wine vinegar, salt, and olive oil, making them crispy and tasty. This dish originates from the Piedmont region, but it is widespread throughout the country. Zucchini in carpione are perfect for serving in summer, alongside grilled meat or cheese.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Clean, wash the zucchini, and cut them lengthwise
Step 2 of 5: Heat plenty of oil in a pan and add the zucchini when the oil begins to smoke
Step 3 of 5: Drain the zucchini when they are crispy and golden and salt them
Step 4 of 5: Arrange them on a tray and sprinkle with vinegar
Step 5 of 5: Serve them cold
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In gray: not detected
| Average values | Per serving175 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 113 kJ27 kcal | 65 kJ15 kcal |
| Fat | 0.12 g | 0.07 g |
| of which saturated fatty acids | 0.02 g | 0.01 g |
| Carbohydrates | 1.91 g | 1.09 g |
| of which sugars | 1.63 g | 0.93 g |
| Fibre | 1.63 g | 0.93 g |
| Protein | 1.63 g | 0.93 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
