Photo: Alexander Maasch
Zucchini with Goat Cheese and Prosciutto
7 ingredients
10 min + 22 min
6
openrecipes
The best part of living in a warm climate is getting to eat zucchini one day and butternut squash the next! I love any kind of squash—especially stuffed!
Estimated Nutrition (whole recipe, rough)
679
Calories
22g
Protein
20g
Fat
102g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Goat Cheese | 1 oz (28g) | 103 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Zucchini
- 6 ounces, weight Kosher Salt And Pepper To Taste
- 6 ounces, weight Cream Cheese, Softened
- 1 Tablespoon Goat Cheese, Softened
- 3 ounces, weight Dried Italian Seasoning
- ½ cups Prosciutto, Torn Into Pieces
- ½ pints Whole Wheat Breadcrumbs, Store Bought Or Make Your Own!
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes