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Homepage Recipes Zucchini cutlets and vegetables baked with rice

Zucchini cutlets and vegetables baked with rice

Preparation steps

Cut the zucchini into small pieces, then combine with the egg, breadcrumbs and mix everything together.

Form cutlets and bake until golden brown.

Drizzle the vegetables with olive oil, sprinkle with sesame seeds and bake.

Boil the rice and serve with the vegetables.
Preparation time
20 Minutes
Number of portions
1
Degree of flatness
3 / 5
Allergens
Zucchini, Rice, Eggs, Wheat, Gluten, Sulphites, Celery, Broccoli, Mustard, Birch Pollen-Related Oral Allergy Syndrome, Mugwort-Celery-Spice Syndrome, Rapeseed, Sesame
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 0.33 × Small piece (450 g)
Weight 148.5 g
Zucchini
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Number of servings 4 × Tablespoon (10 g)
Weight 40 g
Long-Grain Brown Rice
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Number of servings 1 × Piece (56 g)
Weight 56 g
Whole Chicken Eggs (L)
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Number of servings 1 × Tablespoon (8 g)
Weight 8 g
Breadcrumbs
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Number of servings 1.5 × Portion (100 g)
Weight 150 g
Stir-Fry Vegetables with Broccoli
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Number of servings 1 × Teaspoon (5 ml)
Weight 5 ml
Cold-Pressed Rapeseed Oil
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Sesame Seeds

Nutritional composition for all portions of the recipe

Proteins 20%
18.82g / 80.61 g
Fats 30%
18.08g / 53.74 g
Carbohydrates 50%
50.12g / 89.57 g
Kcal
438.48Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.