Zucchini Parmesan Quinoa Bites
by codyandmarsha
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INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Cook quinoa in veggie stock.
3. Food process zucchini. In a large bowl, add the shredded zucchini, parmesan cheese and egg.
4. Add quinoa to the zucchini mixture once cooked through.
5. Once mixed, scoop mixture into a muffin tin or onto a cookie sheet and bake for 20-30 minutes, or until browned.
6. Let the bites completely cool, then store in a covered container.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (802g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 611 | ||
| Calories from Fat: 117 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13g | 17 % | |
| Saturated Fat 4.4g | 22 % | |
| Monounsaturated Fat 3.5g | ||
| Polyunsanturated Fat 4.1g | ||
| Cholesterol 20.8mg | 6 % | |
| Sodium 1413.6mg | 49 % | |
| Potassium 1536mg | 40 % | |
| Total Carbohydrate 94.4g | 28 % | |
| Dietary Fiber 10.1g | 40 % | |
| Sugars, other 84.3g | ||
| Protein 31.3g | 45 % | |
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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. |
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Calories per serving: 611
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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