Rice Zucchini Cake

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Rice Zucchini Cake
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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)
Calorie2,772 cal.(132 %)
Protein87 g(89 %)
Fat73 g(63 %)
Carbohydrates434 g(289 %)
Sugar added0 g(0 %)
Roughage21.6 g(72 %)
Vitamin A1.1 mg(138 %)
Vitamin D5.2 μg(26 %)
Vitamin E12.5 mg(104 %)
Vitamin K320.4 μg(534 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂1.5 mg(136 %)
Niacin29.6 mg(247 %)
Vitamin B₆1.9 mg(136 %)
Folate295 μg(98 %)
Pantothenic acid7 mg(117 %)
Biotin75 μg(167 %)
Vitamin B₁₂3.7 μg(123 %)
Vitamin C185 mg(195 %)
Potassium2,612 mg(65 %)
Calcium797 mg(80 %)
Magnesium363 mg(121 %)
Iron16.9 mg(113 %)
Iodine72 μg(36 %)
Zinc13.9 mg(174 %)
Saturated fatty acids24.5 g
Uric acid669 mg
Cholesterol711 mg
Complete sugar25 g

Ingredients

for
1
Ingredients
500 grams cooked Rice
3 Zucchini
1 bunch Arugula
3 eggs
2 Tbsps Pastry flour
salt
freshly ground pepper
1 white onion
olive oil
3 Tbsps grated Parmesan
butter (for the pan)
How healthy are the main ingredients?
ArugulaParmesanZucchinieggsaltonion

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.