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Suggest a better descriptionHeat oil in a pan, add onion, garlic, parsley, tomatoes, green pepper, mushrooms, salt and black pepper; stir for about 2 minutes. Add the breadcrumbs to absorb the fat, then moisten with red wine. Fill a pan with the water and heat until boiling. Blanch your strips of courgette in the water until slightly soft. Fill dariole moulds or ramekin dishes with cling film. Overlap the courgettes all around. Fill the inside with the mixture and fold over the top of the courgettes which will be over the top. Cover the top with foil. Place in a pan with about one inch of boiling water for about 10-15 minutes.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 1 servings | ||
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Calories: 108 | ||
Calories from Fat: 11 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 160.4mg | 6 % | |
Potassium 154mg | 4 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 18.9g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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