Zucchini bake
- Good for lunch
- Good for dinner
Baked zucchini with onion, eggs and feta; 4 servings.
4 servingsFinal yield 780 g
Ingredients
- 500 gSquash, summer, zucchini, includes skin, raw
- 200 gEgg, whole, raw, fresh
- 160 gCheese, feta
- 100 gOnions, raw
- 50 gWheat flour, white, all-purpose, unenriched
- 5 gOil, olive, salad or cooking
- 3 gSalt, table
Method
- Preheat the oven to 180 °C. Coarsely grate zucchini and finely dice onion. Do not salt or squeeze the zucchini beforehand.
- Soften onion in 10 g oil for five minutes. Add zucchini and stir in a wide pan for eight to ten minutes until the released liquid evaporates. Cool slightly. Beat the eggs and fold in the vegetables, flour, crumbled feta and all the salt.
- Spread the mixture in a shallow dish and bake at 180 °C for 35 minutes. Leave it for 10 minutes before slicing.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,061.2 kcal
- Protein
- 60.2 g
- Fat
- 60.6 g
- Total carbohydrate (by difference)
- 70.7 g
- Total dietary fibre (USDA)
- 8.1 g
- Saturated fatty acids
- 28.8 g
- Sodium
- 3,314.2 mg
- Salt (sodium × 2.5)
- 8.3 g
Per serving
- Energy
- 265.3 kcal
- Protein
- 15 g
- Fat
- 15.1 g
- Total carbohydrate (by difference)
- 17.7 g
- Total dietary fibre (USDA)
- 2 g
- Saturated fatty acids
- 7.2 g
- Sodium
- 828.6 mg
- Salt (sodium × 2.5)
- 2.1 g
Per 100 g of finished food
- Energy
- 136.1 kcal
- Protein
- 7.7 g
- Fat
- 7.8 g
- Total carbohydrate (by difference)
- 9.1 g
- Total dietary fibre (USDA)
- 1 g
- Saturated fatty acids
- 3.7 g
- Sodium
- 424.9 mg
- Salt (sodium × 2.5)
- 1.1 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal