Photo: K8
Estimated Nutrition (whole recipe, rough)
925
Calories
33g
Protein
17g
Fat
156g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- =
- 1 1/2 pounds yellow summer squash or zucchini, sliced
- 1/2 cup chopped onion
- 3 cups cooked rice
- 2 cups grated Cheddar cheese
- 1 teaspoon seasoned pepper
- 1/2 teaspoon salt
- 3 eggs, slightly beaten
- 1/2 cup mayonnaise
- 1 cup soft breadcrumbs
- 1/2 cup sliced almonds (optional)
- =
Directions
1
Cover and cook squash and onion in small amount of water in saucepan until squash is tender but not soft. Drain well. Combine with rice, cheese, pepper and salt.
2
Blend eggs and mayonnaise; stir into vegetable mixture. Turn into buttered shallow 2-quart casserole. Top with breadcrumbs and almonds. Bake at 350 degrees 30 minutes.
Recipe sourced from
fandom