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Yogurt-based zucchini vegetable dish
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yogurt Zucchini Manço (180 g) has 133 calories. That works out to 74 calories per 100 g. It contains 9.7 g of carbs, 4.9 g of protein, 8.6 g of fat and 2.2 g of fiber. Its 18.7 mg of Vitamin C covers 21% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
133
KCAL / 180G
Carbs
9.7g
· 4% DV
Protein
4.9g
· 10% DV
Fat
8.6g
· 11% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 29% · Protein 14% · Fat 57%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 133 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 313 mg | 14% |
| Total carbohydrate | 9.7 g | 4% |
| Fiber | 2.2 g | 8% |
| Protein | 4.9 g | 10% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 133 kcal |
| 2 tablespoon (small) | 50 g | 37 kcal |
| 100 g | 100 g | 74 kcal |
| 1 cup (small) | 120 g | 89 kcal |
| 1 cup (large) | 240 g | 178 kcal |
| 1 serving (large) | 300 g | 222 kcal |
| 1 serving (extra large) | 400 g | 296 kcal |
Calculated from 74 calories per 100 g.
Yogurt Zucchini Manço is a zucchini dish or meze served with yogurt. The zucchini is cooked before it is combined with the yogurt, and recipes vary in how the zucchini is cut and seasoned.
To make Yogurt Zucchini Manço, cook chopped zucchini in a little oil until tender, then let it cool. Mix yogurt with garlic and salt, fold in the zucchini, and finish with herbs or spices such as mint or paprika.
No, Yogurt Zucchini Manço is not the same as cacık. Cacık is typically made with uncooked cucumber and yogurt, while this dish uses cooked zucchini. Their shared yogurt base gives them a similar tangy quality, but the texture and preparation differ.
Yogurt Zucchini Manço often turns watery because zucchini releases liquid as it cools or because the yogurt is thin. Drain the cooked zucchini before mixing it in, and use thicker yogurt if you want the finished dish to hold its shape.
Yogurt Zucchini Manço is usually served cold or at room temperature. Let the cooked zucchini cool before mixing it with yogurt; adding yogurt while the zucchini is hot can make the mixture runny and affect its texture.
Yes, you can make Yogurt Zucchini Manço without frying it. Steam or bake the zucchini until tender, then drain any released liquid and cool it before adding yogurt. These methods use less added oil while keeping the dish's main ingredients intact.
Yes, Greek yogurt works well in Yogurt Zucchini Manço. Its thick texture helps the mixture stay creamy, especially if the zucchini releases some liquid. If the yogurt is very thick, loosen it with a small spoonful of water before mixing.
Yogurt Zucchini Manço works as a meze or side dish with grilled meat, chicken, rice, or other vegetable dishes. Serve it with bread as well, or include it in a spread of cold Turkish-style appetizers.
Yes, you can make Yogurt Zucchini Manço ahead and refrigerate it in a covered container. For the best texture, eat it within a few days; stir it before serving and drain off any liquid that has collected.
Freezing Yogurt Zucchini Manço is not recommended because the zucchini can release water and the yogurt may separate as it thaws. For a better result, freeze the cooked zucchini on its own and mix it with yogurt after thawing.
Vitamins
Vitamin C
18.72mg · 21% DV
B2
0.25mg · 19% DV
B6
0.23mg · 14% DV
B12
0.29µg · 12% DV
Minerals
Phosphorus
128mg · 18% DV
Calcium
164mg · 16% DV
Iodine
22µg · 15% DV
Copper
0.13mg · 14% DV
Sodium
313mg · 14% DV
Potassium ⭐
428mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 133 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.
Yogurt Zucchini Manço brings cooked zucchini together with yogurt in a simple vegetable dish suited to Turkish-style home cooking and meze tables. Depending on the recipe, the zucchini may be sautéed or boiled, with garlic and a little olive oil added for flavour.
Serve it cool or at room temperature as a meze, alongside grilled food, or as part of a summer spread. The yogurt gives it a fresh tang, while the zucchini becomes soft and tender. It is vegetable-forward, with modest amounts of protein and fibre, and works well as a lighter side dish. For a less rich version, keep the oil modest and pair it with grilled vegetables or lean protein.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
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.
Contains these allergens:
Vegan
— Not 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
SATURATED
1.44g
MONOUNSATURATED
5.22g
POLYUNSATURATED
0.99g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.