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Ingredients
- 1 1/2 cup finely shredded zucchini (but not grated)
- 1 egg, beaten
- 1 tbs Dijon-style mustard
- 1/2 tsp smoky paprika
- 1.2 tsp dried oregano
- Filling:
- 4oz brown mushrooms, trimmed and sliced
- 4 shallots, chopped
- 1 tbs Worcestershire sauce
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 cup shredded cheese
- 1 tbs olive oil
- Sauce:
- 4 Roma tomatoes, peeled and chopped
- 1 tbs good olive oil
- 1 tsp Balsamic vinegar
- optional hot sauce
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 699g | |
| Calories 691 | |
| Calories from Fat 453 | 66% |
| Total Fat 51.32g | 64% |
| Saturated Fat 17.23g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 620mg | 26% |
| Potassium 1829mg | 52% |
| Total Carbs 35.6g | 9% |
| Dietary Fiber 6.8g | 23% |
| Sugars 23.11g | 15% |
| Protein 26.96g | 43% |
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