Table of contents:
Zucchini and carrot spread
Recommended for pregnant / breastfeeding women!
Ingredients for 6 servings:
75 g zucchini
75 g carrots
125 g low-fat curd
1 tbsp mineral water
1 tbsp chopped chives
Salt, pepper
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Preparation:
- Wash vegetables. Grate the zucchini and carrots finely and squeeze out well by hand.
- Mix the curd cheese with the mineral water until smooth.
- Mix in the zucchini, carrots and chives and season with salt and pepper.
| ingredients | Nutritional values
per serving (approx.) |
ingredients | Nutritional values
per serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 21st | Carbohydrates (g) | 2 |
| Protein (g) | 3 | Dietary fiber (g) | <1 |
| Fat (g) | <1 | Cholesterol (mg) | <1 |
This recipe comes from the brochure Correct Nutrition from the Beginning from the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).
