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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 202.3
  • Total Fat: 7.5 g
  • Cholesterol: 146.8 mg
  • Sodium: 552.9 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 10.6 g

View full nutritional breakdown of Zucchini Breakfast Bake calories by ingredient
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Zucchini Breakfast Bake

Submitted by: TREKKSTER
Zucchini Breakfast Bake

Introduction

Great Saturday morning breakfast best served with a side of fruit.

Red Pepper Flakes Are Optional. You can add spinach and mushrooms if you would like. Before baking you can add paprika or cayenne pepper.
Great Saturday morning breakfast best served with a side of fruit.

Red Pepper Flakes Are Optional. You can add spinach and mushrooms if you would like. Before baking you can add paprika or cayenne pepper.

Number of Servings: 4

Ingredients

    Zucchini Breakfast Bake

    2 small zucchini (shredded)
    .25 cup mozzarella
    3 eggs
    .25 cup rice milk
    tsp sea salt
    1 tsp ground garlic
    .25 cup green onion
    1 tsp ground black pepper
    cup whole wheat bread crumbs
    cup shredded cheese blend (DiGiorno parmesan, romano, asiago)
    1 tsp dried basil
    tsp dried oregano

    (optional tsp red pepper flakes)

Directions

4 servings

Preheat oven at 350 degrees. Bake for 30 minutes.

Preheat the oven.
Shred the zucchini. I use a handheld grater after washing and peeling the zucchini.
Mix all of the ingredients (except mozarella) in a large mixing bowl and pour into a baking dish. You can easily make this in one large square or in separate individual serving sizes using smaller containers.
Sprinkle the mozarella on the top and bake.
Let cool for a few minutes before eating.

Nutrition Facts

Zucchini Breakfast Bake

4 Servings

Amount Per Serving

Calories 203.2

Total Fat 7.5 g

Saturated Fat 2.7 g

Polyunsaturated Fat 1.4 g

Monounsaturated Fat 1.6 g

Cholesterol 147.4 mg

Sodium 555.4 mg

Potassium 480.2 mg

Total Carbohydrate 25.0 g

Dietary Fiber 4.2 g

Sugars 2.1 g

Protein 10.6 g


Vitamin A 34.2 %

Vitamin B-12 5.5 %

Vitamin B-6 11.7 %

Vitamin C 11.7 %

Vitamin D 4.3 %

Vitamin E 5.1 %

Calcium 14.7 %

Copper 10.5 %

Folate 14.0 %

Iron 12.9 %

Magnesium 14.8 %

Manganese 45.3 %

Niacin 8.6 %

Pantothenic Acid 6.7 %

Phosphorus 17.3 %

Riboflavin 16.9 %

Selenium 32.5 %

Thiamin 10.3 %

Zinc 7.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Number of Servings: 4

Recipe submitted by SparkPeople user TREKKSTER.






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