Ingredients
- 1/2 red onion
- 1 egg, beaten
- 2 tbs bread crumbs
- 2 tbs Parmesan cheese
- 1 tbs snipped fresh parsley
- Salt and pepper to taste
- 1 tbs olive oil
- Shred zucchini using large
- holes on box shredder. Finely chop onion. In medium bowl lightly beat
- egg, add bread crumbs, Parmesan, parsley, salt and pepper. Mix well. Add
- zucchini and onion and mix well. Heat large nonstick skillet over
- medium heat with 1 tbs oil. Divide mixture into 4ths and spoon each 4th
- into pan, shaping into patty and patting down lightly. Sauté 5 - 10
- minutes, or until brown, then flip and fry other side the same. When
- brown, remove and serve. A little freshly ground pepper and sea salt on
- top is a nice touch.
- My favorite way of eating zucchini is the more Mediterranean-style with tomatoes, onions and garlic:
- Zucchini with Tomatoes and Onions
- 1 medium zucchini (courgette), about 8 " (20cm)
- 1 medium onion
- 2 cloves garlic
- 1 large, fresh tomato
- 1 tbs olive oil
- 1 tbs fresh basil substitute
- 1 tbs fresh marjoram or oregano
- Peel and chop onion. Peel and
- mince garlic. Sauté in medium nonstick skillet over medium heat. Cut
- ends off zucchini, cut in half the long way and then into 1/4 inch
- slices. When onions are transparent add zucchini. Cut tomatoes into
- chunks and add to zucchini. Turn heat to medium-low, cover and simmer
- until done, about 20 minutes. Chop herbs and stir in. (If using dried
- herbs add with tomatoes.) When done tomatoes should have cooked down
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1244g | |
Calories 865 | |
Calories from Fat 464 | 54% |
Total Fat 52.54g | 66% |
Saturated Fat 15.95g | 64% |
Trans Fat 0.0g | |
Cholesterol 411mg | 137% |
Sodium 947mg | 39% |
Potassium 2567mg | 73% |
Total Carbs 68.96g | 18% |
Dietary Fiber 14.3g | 48% |
Sugars 31.39g | 21% |
Protein 39.1g | 63% |
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