Print
Email
Add a photo
Ingredients
- 4 peeled zucchini (about 1 lb)
- 3/4 lb Feta cheese
- 2 eggs
- 5 tablespoons rice
- 3 tablespoons all-purpose flour
- coriander, dill, salt and pepper to taste
- 3 garlic cloves (optional)
- 100 ml (1/3 cup) olive oil
- For topping:
- 1/2 cup kefir (can be replaced with a mix of yogurt and sour cream)
- 1 egg
- olive oil
Directions
- Shred the zucchini and the cheese, then put them in a large bowl. Add the eggs, rice, flour, olive oil, grated garlic cloves, coriander, pepper, dried dill, and just a little bit of salt.
- Mix everything very well to combine and pour the mix in a safe-oven dish
- Sprinkle over the composition about 1 tablespoon of flour
- Prepare the topping by beating 1 egg and mixing it with the kefir and a splash of olive oil
- Spread the topping over the composition
- Place the dish in the pre-heated oven at 350F for 50-55 minutes
- In my humble opinion, it tastes much better when cooled than when it's warm, after it had time to set.
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 538 | |
| Calories from Fat 352 | 65% |
| Total Fat 39.88g | 50% |
| Saturated Fat 16.34g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 1016mg | 42% |
| Potassium 616mg | 18% |
| Total Carbs 26.65g | 7% |
| Dietary Fiber 2.4g | 8% |
| Sugars 7.01g | 5% |
| Protein 20.25g | 32% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
