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Suggest a better descriptionArrange the zucchini in a jelly-roll pan, drizzle it with the oil, and roast it in the middle of a preheated 450F. oven, stirring occasionally, for 15 to 20 minutes, or until it is golden. While the zucchini is roasting, discard the casings from the sausage, in a heavy skillet cook the meat over moderate heat, stirring and breaking up the lumps, until it is no longer pink, and transfer it with a slotted spoon to paper towels to drain. In a large bowl stir together the zucchini, the sausage, the mint, the yogurt, and salt and pepper to taste. In a kettle of boiling salted water boil the rotelle until it is al dente, drain it well, and toss it with the zucchini mixture. Serves 4 to 6. Gourmet February 1993
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Serving Size: 1 Serving (2048g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2414 | ||
Calories from Fat: 1979 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 219.9g | 293 % | |
Saturated Fat 77.6g | 388 % | |
Monounsaturated Fat 102.5g | ||
Polyunsanturated Fat 28.1g | ||
Cholesterol 517.1mg | 159 % | |
Sodium 4973.8mg | 172 % | |
Potassium 1721.5mg | 45 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.4g | ||
Protein 97g | 139 % | |
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: 2414
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