Rice Zucchini Cake
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2772
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,772 cal. | (132 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 434 g | (289 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.6 g | (72 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 320.4 μg | (534 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 29.6 mg | (247 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 75 μg | (167 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 185 mg | (195 %) | ||
| Potassium | 2,612 mg | (65 %) | ||
| Calcium | 797 mg | (80 %) | ||
| Magnesium | 363 mg | (121 %) | ||
| Iron | 16.9 mg | (113 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 13.9 mg | (174 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 669 mg | |||
| Cholesterol | 711 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse zucchini and finely grate. Rinse and dry arugula and finely chop. Peel and finely chop the onion. Heat 1–2 tablespoons oil in a frying pan and sauté the onion until soft. Set aside.
2.
Beat the eggs and season with salt and pepper. Mix rice with zucchini, arugula, and onion. Fold the eggs, flour, and Parmesan into the rice mixture. Season with salt and pepper.
3.
Butter a springform pan and pour in the rice mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes until golden brown. When it's cool, cut into pieces and serve garnished with arugula.
