Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 cups cooked rice
- 6 ounces sweet or hot Italian sausage meat
- 2 cups shredded zucchini (about 12 ounces)
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 4 eggs, slightly beaten
- 1/2 cup half and half
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese, divided
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
- =
Directions
Measure rice into large mixing bowl. Cook sausage in medium skillet until done, stirring to crumble. Pour off fat; return 1 tablespoon to skillet. Add zucchini, onion and garlic; cook until tender.
Combine eggs, half and half, Parmesan cheese, salt, pepper, nutmeg and 1/2 cup Swiss cheese. Stir both sausage and egg mixtures into rice; mix well. Turn into buttered shallow 2-quart casserole. Top with remaining 1/2 cup cheese. Bake at 350 degrees 30 minutes or until set.