Photo: K8
Estimated Nutrition (whole recipe, rough)
524
Calories
31g
Protein
30g
Fat
32g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 pounds zucchini, do not peel. cut into thin slices
- 6 shallots, minced
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 tbsp butter
- 2 cups cottage cheese
- ⅓ cup grated parmesan cheese
- 3 eggs
- ½ cup cracker crumbs
- salt And pepper to Taste
Directions
1
In a large skillet, saute together first 5 ingredients until zucchini are soft, but not browned.
2
In a large bowl, stir together zucchini mixture and the remaining ingredients until blended.
3
Place mixture in a heavily oiled (2 t) 9 x 13 inch pan and spread to even.
4
Bake in a 350 oven for about 45 minutes or until frittata is set and top is golden.
5
Cut into squares to serve.
6
Serves 6 to 8.
7
Source: With Love From Darling's Kitchen
Recipe sourced from
fandom