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
- 8 zucchini
- 1 tsp sea salt
- 600 g ricotta
- 1/2 cup Parmesan grated
- 2 cloves garlic chopped
- 4 tbsp dill chopped
- 1 tsp nutmeg
- 1 tsp paprika
- 1 tbsp lemon zest
- 2 eggs well beaten
- 1/3 cup feta cheese
- 1 cup cherry tomatoes halved
Preferences
| No. of Servings: | people |
| Units: |
Instructions
- Preheat the oven to 170C. Grease a medium sized baking dish.
- Grate the zucchini and combine it with the salt and let it sit for 15 minutes.
- Then use your fingers to press out as much moisture as possible.
- Combine ricotta, parmesan, spring onions, lemon zest, spices and herbs then stir in the zucchini and eggs.
- 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.
