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Receta Do old posts ever die? and more zucchini recipes

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Ingredientes

  • 1/2 red onion
  • 1 egg, beaten
  • 2 tbs bread crumbs
  • 2 tbs Parmesan cheese
  • 1 tbs snipped fresh parsley
  • Salt and pepper to taste
  • 1 tbs olive oil
  • Shred zucchini using large
  • holes on box shredder. Finely chop onion. In medium bowl lightly beat
  • egg, add bread crumbs, Parmesan, parsley, salt and pepper. Mix well. Add
  • zucchini and onion and mix well. Heat large nonstick skillet over
  • medium heat with 1 tbs oil. Divide mixture into 4ths and spoon each 4th
  • into pan, shaping into patty and patting down lightly. Sauté 5 - 10
  • minutes, or until brown, then flip and fry other side the same. When
  • brown, remove and serve. A little freshly ground pepper and sea salt on
  • top is a nice touch.
  • My favorite way of eating zucchini is the more Mediterranean-style with tomatoes, onions and garlic:
  • Zucchini with Tomatoes and Onions
  • 1 medium zucchini (courgette), about 8 " (20cm)
  • 1 medium onion
  • 2 cloves garlic
  • 1 large, fresh tomato
  • 1 tbs olive oil
  • 1 tbs fresh basil substitute
  • 1 tbs fresh marjoram or oregano
  • Peel and chop onion. Peel and
  • mince garlic. Sauté in medium nonstick skillet over medium heat. Cut
  • ends off zucchini, cut in half the long way and then into 1/4 inch
  • slices. When onions are transparent add zucchini. Cut tomatoes into
  • chunks and add to zucchini. Turn heat to medium-low, cover and simmer
  • until done, about 20 minutes. Chop herbs and stir in. (If using dried
  • herbs add with tomatoes.) When done tomatoes should have cooked down

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1244g
Calories 865  
Calories from Fat 464 54%
Total Fat 52.54g 66%
Saturated Fat 15.95g 64%
Trans Fat 0.0g  
Cholesterol 411mg 137%
Sodium 947mg 39%
Potassium 2567mg 73%
Total Carbs 68.96g 18%
Dietary Fiber 14.3g 48%
Sugars 31.39g 21%
Protein 39.1g 63%
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