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 |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Tea | 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 kg small sized zucchini, cut in cubes
- 3 medium sized tomatoes, cut in pieces
- 1 medium onion, finely sliced
- 1 garlic clove, mashed
- 1 tea cup olive oil
- 1/2 tspn sugar
- 1 vegetable cube
- 4 eggs
- 1 tea cup grated mitzithra cheese
- parsley
- Salt
- Pepper
Directions
Heat olive oil in a saucepan. Saute the onions and the zucchini.
Add tomatoes and the rest of the ingredients (except the eggs and the cheese).
Add some water and cook in low heat until the ingredients soften and absorb their juice.
Beat the eggs and the cheese with a mixer.
Lower the temperature and pour the egg mixture on top of the zucchini.
Cook until the egg thickens.
Cover the saucepan and cook for some more minutes.
Category:Macedonian Recipes
Category:Macedonian Vegetarian