Try this Zucchini Pudding recipe, or contribute your own.
Suggest a better descriptionIn a large pot over low heat, cook the onion with 3 Tbsp of oil. Trim zucchini at both ends and wash thoroughly. Dice and add to onion. Add carrot, basil, parsley, salt and pepper; cook over low heat, covered for 30 minutes to 1 hour, stirring occasionally. (Cooking time depends on freshness of zucchini.) If it becomes necessary, add a tablespoons of water and continue to cook, stirring until excess moisture has evaporated. Remove from heat, add the cheese and stir to combine. After mixture has cooked a bit, add the eggs and eggs and stir vigorously. Pour into an oiled oven-proof dish sprinkled with bread crumbs and oil and bake in a 450F oven for 20 to 30 minutes or until top is nice and brown. SERVES: 6-8
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Serving Size: 1 Serving (1621g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 239 | ||
Calories from Fat: 239 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2326mg | 80 % | |
Potassium 0.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 239
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