heat over 425.
Cut two of zucchini in 1/2 inch coins, put on plate and salt, rest.
Grate other zucchini and 1/2 shallot, add herbs, chicken, panic, 1/2 or more tsp salt pepper , shape into 10-16 meatballs and put on greased sheet pan. Drizzle with olive oil back 10 min.
Pat zucchini dry, add to other half of baking pan, move meatballs over. Cook 15-20 min.
Chop rest of shallot, add to lemon juice and 1/4 cup olive oil, red pepper flakes.
Top meatballs and zucchini with shallot lemon sauce and feta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (693g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 723 (48%)|
|Amt Per Serving||% DV|
|Total Fat 80.3g||107 %|
|Saturated Fat 30.6g||153 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 491mg||151 %|
|Sodium 2357.8mg||81 %|
|Potassium 2657.9mg||70 %|
|Total Carbohydrate 85.4g||25 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 80.4g|
|Protein 110.2g||157 %|
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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: 1510
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