Ricotta & Zucchini Breakfast Cake
December 18, 2015
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This dish is a real crowd-pleaser and is a great option for a lazy morning brunch. If you are sensitive to dairy products, but still want to eat cheese once in a while, ricotta cheese it your best option! It digest easier than most other dairy products.
Servings Calories Per Serving Effort
6 277kcal Medium
Ingredients
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No. of Servings: people
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Instructions
  1. Preheat the oven to 170C. Grease a medium sized baking dish.
  2. Grate the zucchini and combine it with the salt and let it sit for 15 minutes.
  3. Then use your fingers to press out as much moisture as possible.
  4. Combine ricotta, parmesan, spring onions, lemon zest, spices and herbs then stir in the zucchini and eggs.
  5. Sprinkle feta cheese and tomato halves over the dish and top with a few thyme leaves. Bake for about 25 minutes and then cool completely so that it can set properly.
Nutrition Facts
Ricotta & Zucchini Breakfast Cake
Amount Per Serving
Calories 277 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 136mg 45%
Sodium 655mg 27%
Potassium 402mg 11%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 19g 38%
Vitamin A 22%
Vitamin C 26%
Calcium 37%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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