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Skillet Zucchini with Italian Cheeses

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)81.8213
Energy (kCal)1300.257
Carbohydrates (g)65.6418
Total fats (g)79.6269
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut zucchini in half length-wise. | 2. In large skillet, cook onion in hot oil until tender, but not brown. | 3. Add zucchini halves, cut side up, sprinkle with salt, oregano and red pepper flakes. | 4. Top with tomato sauce, cover and cook just until tender, about 10 minutes. | 5. Sprinkle zucchini with parmesan cheese, top with provolone cheese slices cover and cook until the cheese begins to melt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 4 9.24 1.3684 1.1924 0.17600000000000002
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic salt - - - -
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    red pepper flake 1/8 teaspoon - - - -
    tomato sauce 8 ounces 256.284 40.8013 13.3585 4.4453
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    provolone cheese 8 ounces sliced 796.068 4.8535 58.0154 60.3742

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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