Zucchini Raita

45 mins (prep 15, cooking 30)
8 ingredients
4-6 servings
This raita is a lovely change from the more common cucumber raita. Madhur Jaffrey, the recipe author, writes in Eastern Vegetarian Cooking that she can eat it by the spoonful, all by herself. It can also be served warm, however, I've only tried it cold. Madhur Jaffrey calls this dish yogurt with courgettes, but I think it is a dish that we usually refer to as raita.

Categories:  <-60-mins , salad , condiments,-etc. , taste~mood , indian , equipment , low-carb , low-in... , time-to-make , asian , low-protein , low-cholesterol , low-calorie , easy , inexpensive , vegetarian , squash , savory , vegetable , healthy-2 , stove-top ,
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Serving Size (101.01 g)
Servings 4
Amount per Serving
Calories 100.69 Calories from Fat 101.52
% Daily Value *
Total Fat 11.28g 69.41%
Saturated Fat 0.83g 16.7%
Trans Fat 0.29g %
Cholesterol 0.0mg 0.0%
Sodium 436.1mg 72.68%
Total Carbohydrate 0.16g 0.21%
Dietary Fiber 0.07 g 1.1%
Sugars 0.04 g %
Protein 0.13g 1.07%
Vitamin A 11.86IU% Vitamin C 0.06mg%
Calcium 1.64mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium zucchini, medium onion, plain yogurt, fresh ground black pepper