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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 137.6
  • Total Fat: 6.6 g
  • Cholesterol: 71.0 mg
  • Sodium: 69.4 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.5 g

View full nutritional breakdown of Squash and Potato Bake calories by ingredient
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Squash and Potato Bake

Submitted by: CANEY3

Introduction

I love this for breakfast. or at lunch with a salad. I love this for breakfast. or at lunch with a salad.
Number of Servings: 6

Ingredients

    3 medium zuchinni grated
    1 medium baking potato grated
    1 medium onion 1/2 grated 1/2 chopped (if you do not like onion that much just add 1/2 grated)
    1/4 cup of flour
    2 eggs seperated
    1/2 cup egg substitute
    salt and pepper to taste
    2 T olive oil

Directions

Pre heat oven to 350 degrees. In a bowl combine first 3 ingredients. Add flour and mix with hands until flour has been well incorporated. Add egg yolks and egg substitute and mix well. In clean bowl beat egg whites until stiff then fold into zuchinni mixture. ------ Place olive oil in 10 inch round baking dish and with a paper towel spread oil around to coat well. Add mixture to dish. Bake in pre heated over for 45 minutes or until brown on sides and/or just pulled away from sides of dish. ------------ After slightly cooled cut into 6 wedges.

Number of Servings: 6

Recipe submitted by SparkPeople user CANEY3.






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