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
6
- 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.
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