from "Complete Italian Cooking", Sonja Grey
Trim the ends from the zucchini and cook in a large saucepan of boiling salted water for 5 minutes. Drain well. Soak the bread in a little milk until soft and then squeeze dry.
Cut the zucchini in half lengthwise and carefully scoop out the centers using a spoon.
Chop the zucchini centers finely and place in a bowl. Add the bread, ricotta, oregano, garlic, Parmesan, egg yolk, and salt and pepper. Mix thoroughly. The consistency should be fairly soft. If it is too stiff, add a little more milk.
Arrange the zucchini cases close together in a single layer in a well-oiled shallow baking tray. Fill the cases with the cheese mixture and bake for 35-40 minutes until the zucchini are tender and the filling is golden brown.
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Serving Size: 1 Serving (1346g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 545 | ||
Calories from Fat: 159 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 243.5mg | 75 % | |
Sodium 3077.3mg | 106 % | |
Potassium 3274.3mg | 86 % | |
Total Carbohydrate 73g | 21 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 58.6g | ||
Protein 34.2g | 49 % | |
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: 545
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