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Low-oil-fried zucchini, peppers and tomatoes Calories
Zucchini, peppers and tomatoes fried with a small amount of oil; the oil content varies by recipe.
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Low-oil-fried zucchini, peppers and tomatoes (180 g) has 94 calories. That works out to 52 calories per 100 g. It contains 9.7 g of carbs, 2.3 g of protein, 5.8 g of fat and 3.1 g of fiber. Its 61.2 mg of Vitamin C covers 68% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Low-oil-fried zucchini, peppers and tomatoes Nutrition Facts
Selected: 1 serving (medium) · 180 g
94
KCAL / 180G
Carbs
9.7g
· 4% DV
Protein
2.3g
· 5% DV
Fat
5.8g
· 7% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 39% · Protein 9% · Fat 52%
Low-oil-fried zucchini, peppers and tomatoes nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 94 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 0.81 g | 4% |
| Trans fat | 0 g | |
| Sodium | 18 mg | 1% |
| Total carbohydrate | 9.7 g | 4% |
| Fiber | 3.1 g | 11% |
| Protein | 2.3 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Low-oil-fried zucchini, peppers and tomatoes?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 94 kcal |
| 1 tablespoon (small) | 15 g | 8 kcal |
| 1 ounce (medium) | 28 g | 15 kcal |
| 2 tablespoon (medium) | 30 g | 16 kcal |
| 100 g | 100 g | 52 kcal |
| 1 serving (small) | 120 g | 62 kcal |
| 1 cup (chopped) | 180 g | 94 kcal |
| 1 serving (large) | 250 g | 130 kcal |
Calculated from 52 calories per 100 g.
Frequently Asked Questions About Low-oil-fried zucchini, peppers and tomatoes
How do you make low-oil-fried zucchini, peppers and tomatoes?
Low-oil-fried zucchini, peppers and tomatoes are made by cooking chopped vegetables in a small amount of oil in a skillet. Cook the peppers and zucchini first, then add the tomatoes and cover briefly until everything is tender.
How do you stop low-oil-fried zucchini, peppers and tomatoes from turning soggy?
To keep low-oil-fried zucchini, peppers and tomatoes from turning soggy, dry the zucchini after washing and avoid crowding the pan. Add the tomatoes near the end, since they release liquid and can steam the other vegetables.
Should you peel zucchini for low-oil-fried zucchini, peppers and tomatoes?
No, you usually do not need to peel zucchini for low-oil-fried zucchini, peppers and tomatoes. Wash it well, trim the ends and slice it; peeling is optional if the skin is particularly tough or you prefer a softer texture.
Can you add garlic to low-oil-fried zucchini, peppers and tomatoes?
Yes, garlic works well in low-oil-fried zucchini, peppers and tomatoes. Add minced garlic shortly before the tomatoes so it perfumes the dish without burning; fresh herbs such as parsley or basil can be stirred in just before serving.
Can you freeze low-oil-fried zucchini, peppers and tomatoes?
Yes, you can freeze low-oil-fried zucchini, peppers and tomatoes, but the zucchini may be softer and more watery after thawing. Freeze cooled portions in airtight containers and reheat them in a skillet to let excess moisture evaporate.
How long do low-oil-fried zucchini, peppers and tomatoes last in the fridge?
Low-oil-fried zucchini, peppers and tomatoes keep for about 3–4 days in a covered container in the refrigerator. Refrigerate them once they have cooled, and reheat only the portion you plan to eat.
What goes well with low-oil-fried zucchini, peppers and tomatoes?
Low-oil-fried zucchini, peppers and tomatoes pair well with crusty bread, rice, grilled fish or eggs. A spoonful of plain yogurt also complements the cooked vegetables and makes the dish easy to serve as part of a larger meal.
Can low-oil-fried zucchini, peppers and tomatoes be eaten cold?
Yes, low-oil-fried zucchini, peppers and tomatoes can be eaten cold. Their softened texture and tomato juices make them suitable as a chilled side dish; refrigerate leftovers promptly rather than leaving them out for serving.
Are low-oil-fried zucchini, peppers and tomatoes a healthy choice?
Yes, low-oil-fried zucchini, peppers and tomatoes are a useful way to include several vegetables in a meal. The amount of oil varies with the recipe, and serving them with a protein source can make the meal more filling.
Can you cook low-oil-fried zucchini, peppers and tomatoes without a lid?
Yes, low-oil-fried zucchini, peppers and tomatoes can be cooked without a lid if you prefer a drier, more browned result. Use moderate heat and stir occasionally; covering the pan instead softens the vegetables faster and traps their steam.
Low-oil-fried zucchini, peppers and tomatoes Vitamins & Minerals
Vitamins
Vitamin C
61.2mg · 68% DV
Vitamin A
171µg · 19% DV
B6
0.27mg · 16% DV
Vitamin E
1.98mg · 13% DV
Minerals
Copper
0.14mg · 16% DV
Potassium ⭐
468mg · 14% DV
Manganese
0.29mg · 13% DV
Phosphorus
65mg · 9% DV
Sodium
18mg · 1% DV
Low-oil-fried zucchini, peppers and tomatoes Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Low-oil-fried zucchini, peppers and tomatoes
To burn the 94 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Low-oil-fried zucchini, peppers and tomatoes?
Low-oil-fried zucchini, peppers and tomatoes is a simple pan-cooked vegetable dish: sliced zucchini and peppers soften in a little oil, while the tomatoes release juice and bring the mixture together. It is a flexible home-style preparation rather than a single fixed recipe, so the vegetables may be left slightly firm or cooked until very tender.
It fits easily into Mediterranean-style meals and is good warm or at room temperature, served with bread, grains or other vegetables. The dish is mostly vegetables, with some fibre and a modest amount of fat; the exact oil content depends on how it is cooked. At about 52 calories per 100 g, it can be a light side or a base for a fuller meal. Measure the oil and avoid overcooking if you prefer distinct pieces.
How Nutritious Is Low-oil-fried zucchini, peppers and tomatoes?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Low-oil-fried zucchini, peppers and tomatoes Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Low-oil-fried zucchini, peppers and tomatoes Contain Allergens?
No known major allergens
Which Diets Is Low-oil-fried zucchini, peppers and tomatoes Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Low-oil-fried zucchini, peppers and tomatoes Fat Profile
SATURATED
0.81g
MONOUNSATURATED
2.16g
POLYUNSATURATED
2.34g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.