Ny times recipe, great
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.
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Serving Size: 1 Serving (693g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1510 | ||
Calories from Fat: 723 (48%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1510
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