Zucchini with Dill: Calories and a Rice-Free Recipe

Zucchini Dish with Dill

150 g

Calculation basis: Diyetkolik’s rice-free zucchini, tomato, garlic and dill dish: an estimated 54.87 kcal per 150 g.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

55kcal

Carbohydrate6.3 g 46%

Protein3 g 22%

Fat1.8 g 29%

Zucchini Dish with Dill Nutrition Values

Nutrients	100 g	1 Reference serving (150 g)
Calories(kcal)	37	55
Carbohydrate (g)	4.22	6.33
Protein (g)	2.03	3.04
Fat (g)	1.19	1.79
Fiber (g)	1.65	2.48
Cholesterol (mg)	0	0
Sodium (mg)	139.93	209.89
Potassium (mg)	323.21	484.82
Calcium (mg)	41.68	62.52
Iron (mg)	1.79	2.69
Vitamin C (mg)	29.58	44.37

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Calories in zucchini with dill, without rice

The selected zucchini, tomato, garlic and dill recipe contains a small amount of oil and provides about 37 kcal per 100 g. Its 150 g reference serving contains 55 kcal and 2.48 g fiber. Rice and meat are absent from the ingredient list.

Rice-based zucchini dishes need another calculation

Tomatoes and garlic cook with the zucchini, with dill added near the end. Adding rice, minced meat or more oil changes the recipe. When logging a homemade dish, check what went into the pot rather than relying on the name zucchini stew alone.

In zucchini dolma with dill and meat, rice and meat are part of the filling. The same weight of dolma should not be logged as this rice-free vegetable dish.

Making it part of a meal

A weighed 200 g serving provides roughly 73 kcal, 4.05 g protein and 3.31 g fiber. As the dish supplies a modest amount of protein, yogurt, eggs or beans can add another component to the meal. Record bread or rice separately instead of including their weight in the vegetable serving.

The recipe's oil is already counted. Additional olive oil poured on at serving belongs in the calculation separately. Draining some cooking liquid does not reduce every nutrient by the same proportion; a wetter or more concentrated batch will also change what a 200 g serving contains.

Adding 100 g plain, unsalted boiled chickpeas to 200 g of the dish gives about 237 kcal, 12.91 g protein and 10.91 g fibre. The chickpea portion table distinguishes drained cooked seeds from an oily stew or hummus. Chickpeas also contribute carbohydrate, so consider the whole plate when adding bread or rice.

Recipe reference

Diyetkolik's example uses two zucchini, three tomatoes, garlic, dill and 5 g oil for the recipe, with an estimate of 54.87 kcal per 150 g. Vegetable counts do not establish a precise cooked yield. No exact vitamin loss was calculated by comparing the dish with unrelated raw vegetable entries. Vitamin A reported in IU was not entered as RAE.