Zucchini and Egg Loaf
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
1589
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,589 cal. | (76 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 131 g | (113 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 12.5 μg | (63 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 68.7 μg | (115 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 96.4 μg | (214 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 1,317 mg | (132 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 61.6 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 1,518 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
Preparation steps
1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line the loaf tin with grease-proof paper.
2.
Blanch the courgette in salted water for around 1 minute, quench in cold water and pat dry. Line the base and sides of the loaf tin with the courgette slices, so that they overhang slightly.
3.
Fry the peppers and onion in hot oil in a frying pan for 2-3 minutes. Take off the heat and leave to cool.
4.
Beat together the egg yolks, garlic, cream and cheese. Stir in the peppers and onion. Whisk the egg whites with a pinch of salt until stiff and fold into the mixture. Season with salt and ground black pepper and tip into the tin. Fold over the overhanging courgettes and bake in the oven for around 1 hour until golden brown.
5.
Turn out of the tin and serve, warm or cold, cut into slices.
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