Cheesy Zucchini Breakfast Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 198.5
- Total Fat: 5.0 g
- Cholesterol: 24.4 mg
- Sodium: 553.8 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.9 g
- Protein: 18.3 g
View full nutritional breakdown of Cheesy Zucchini Breakfast Bake calories by ingredient
Introduction
This can be mixed together the night before and popped in the oven in the morning, before you do your wake-up exercise. This can be mixed together the night before and popped in the oven in the morning, before you do your wake-up exercise.Number of Servings: 4
Ingredients
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2 small zucchini, shredded
1 medium onion, minced
1 cup egg subsitute
2 ounces romano, shredded
½ cup ricotta, low fat
¼ teaspoon salt
⅛ teaspoon cayenne
black pepper, freshly ground to taste
½ cup whole wheat flour
Directions
Preheat oven to 375°F.
In a large mixing bowl, combine zucchini, onion, romano, flour, salt, cayenne and black pepper. In a separate bowl, whisk eggs and ricotta together. Combine with zucchini mixture and mix well.
Coat a souffle dish or casserole with cooking spray and fill with egg/zucchini mixture. Bake at 375 for 50-60 minutes or until set.
Serve with fresh fruit on the side. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
In a large mixing bowl, combine zucchini, onion, romano, flour, salt, cayenne and black pepper. In a separate bowl, whisk eggs and ricotta together. Combine with zucchini mixture and mix well.
Coat a souffle dish or casserole with cooking spray and fill with egg/zucchini mixture. Bake at 375 for 50-60 minutes or until set.
Serve with fresh fruit on the side. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
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