Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 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 x -3 medium zucchini (courgettes)
- 2 tbl (30 ml) olive oil
- 1/2 med onion, finely chopped
- 3/4 cup (180 ml) bread crumbs, preferably fresh
- 1/2 cup (250 ml) milk
- 1 x egg, beaten
- Salt and freshly ground pepper to taste
- For the topping:
- 1/4 cup (60 ml) bread crumbs, preferably fresh
- 2 tbl (30 ml) butter, melted
Directions
Bake the zucchini in a preheated 375F (190C) oven for 30 minutes, until soft but not mushy.
Set aside to cool.
Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until golden brown.
Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
Slice the zucchini in two lengthwise and scoop out the pulp.
Chop the pulp coarsely and stir into the bread crumb mixture.
Fill the zucchini shells with the mixture. For the topping, combine the bread crumbs and butter and sprinkle over the zucchini.
Bake in a preheated 375F (190C) oven until the topping is golden brown, about 25 minutes.
Category:Uruguayan Recipes
Category:Uruguayan Snacks