Feta-topped Zucchini Slices
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 267 mg | (7 %) | ||
| Calcium | 365 mg | (37 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps butter
- 1 onion (finely chopped)
- 3 cloves garlic cloves (minced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 2 eggs (lightly beaten)
- 1 cup sharp Cheddar cheese (grated)
- ½ cup crumbled Feta
- 1 ½ Tbsps all-purpose flour
- 1 Tbsp fresh parsley (finely chopped)
- 2 Zucchini (cut into 1/4 inch slices)
Preparation steps
1.
Heat the oven to 375º F / 190º C.
2.
Melt the butter in a skillet over medium heat, and add the onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add salt and pepper and transfer to a bowl. Lightly mix in the eggs, cheeses, flour and parsley.
3.
Place slices of zucchini on a baking sheet. Spoon the onion and cheese mixture onto the zucchini. Bake until hot, bubbling, golden and fork tender, about 30 minutes. Serve hot or at room temperature.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
