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Suggest a better description1. Cut each zucchini in half lengthwise and remove (lightly) the seeds. Season with salt & pepper to taste & bake for 5 min. at 500F. Remove the zucchini and let cool. 2. Place the olive oil, chopped onion and zucchini in a frying pan & fry until a golden color is reached. Stir in the breadcrumbs and rice and let cool for 5 min. Add a mixture of the eggs & Parmesan cheese. Place the entire mixture in a pastry bag & squeeze over the zucchini. Cover with plain tomato sauce sprinkled with Parmesan cheese. Serve hot or cold. TRATTORIA ROMA 611 DECATUR ST.; NEW ORLEANS WINE: ALBANA DI ROMAGNA From the
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 328 | ||
Calories from Fat: 184 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 529.2mg | 163 % | |
Sodium 306.1mg | 11 % | |
Potassium 711mg | 19 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 15g | ||
Protein 20.2g | 29 % | |
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: 328
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