Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | 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 tablespoon butter or margarine
- 1 cup chopped onion
- 1 pound zucchini, cut into 1/4-inch slices (3-1/2 cups)
- 1 cup uncooked rice
- 1 14-1/2-ounce can chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 eggs, beaten
- 1/8 teaspoon hot pepper sauce
- 1 cup (4 ounces) shredded mozzarella cheese
- =
Directions
Cook onion in butter until transparent in 3-quart saucepan over medium heat. Add zucchini, rice and broth. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.
Combine Parmesan cheese, parsley, eggs and pepper sauce; add to cooked rice. Pour into buttered 8- or 9-inch square pan. Top with mozzarella cheese. Bake at 350 degrees 15 to 20 minutes. Cool; cut into 2" squares.