Courgette and Thyme Delice

0
Average: 0 (0 votes)
(0 votes)
Courgette and Thyme Delice
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
405
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie405 kcal(19 %)
Protein18.22 g(19 %)
Fat32.12 g(28 %)
Carbohydrates11.43 g(8 %)
Sugar added0 g(0 %)
Roughage0.69 g(2 %)
Vitamin A262.61 mg(32,826 %)
Vitamin D0.36 μg(2 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.24 mg(22 %)
Niacin4.02 mg(34 %)
Vitamin B₆0.13 mg(9 %)
Folate20.91 μg(7 %)
Pantothenic acid0.41 mg(7 %)
Vitamin B₁₂0.91 μg(30 %)
Vitamin C12.52 mg(13 %)
Potassium212.03 mg(5 %)
Calcium737.5 mg(74 %)
Magnesium31.66 mg(11 %)
Iron1.09 mg(7 %)
Zinc1.88 mg(24 %)
Saturated fatty acids18.83 g
Cholesterol88.67 mg

Ingredients

for
4
For the base
cup Ritz crackers
0.333 cup oatcake
¼ cup butter (melted)
For the cream cheese topping
1 medium zucchini
1.333 cups grated Cheese
½ cup Parmesan (finely grated)
½ lemon (juiced)
For the garnish
thyme
¼ cup Parmesan (shaved)
How healthy are the main ingredients?
ParmesanParmesanzucchinilemonthyme

Preparation steps

1.
Prepare the cheesecake base by placing the crackers and oatcakes in a food processor. Pulse until fine. Transfer to a bowl and add the melted butter. Mix well until it resembles wet sand.
2.
Place four 5 cm | 2" square food rings on a lined baking tray. Press the mixture into their bases so that they are about 1.5 cm | 0.5" deep in each ring. Chill while you prepare the topping.
3.
Grate the courgette into a sieve and press down on it to extract as much water as possible. Pat dry and combine with the cream cheese, parmesan and lemon juice in a large mixing bowl. Season with salt and pepper and beat until smooth.
4.
Spoon the topping on top of the biscuit bases and spread evenly. Chill the cheesecakes for 1 hour or until ready to serve.
5.
Before serving, remove the cheesecakes from the fridge and use a palette knife to transfer them to serving plates. Garnish the tops of the cheesecakes with some shaved Parmesan and sprigs of thyme to one side before serving.