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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash zucchini, cut into thin slices and toss in a large nonstick skillet with the garlic and olive oil. | 2. After a couple of minutes, add salt, pepper and flavor with half of the chopped mint and parsley. | 3. Beat the eggs in a bowl with a whisk, add the cream, a pinch of salt and freshly ground pepper and dip the slices of bread, one by one. | 4. Arrange the slices of bread in a buttered pan; spread over a few tablespoons of zucchini. | 5. Continue layering until you run out the ingredients. | 6. Cook the bruschettoni in oven at 180 for 25 minutes, or until they are golden on the surface. | 7. Remove from the oven and before serving, sprinkle with the remaining chopped herbs and a little of hot pepper flakes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread	300	g	sliced	2652.0	0.0	0.0	300.0
zucchini	4			9.24	1.3684	1.1924	0.17600000000000002
egg	3			214.5	1.08	18.84	14.265
heavy cream	200			81600.0	657.6	681.6	8659.2
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
garlic clove	1			-	-	-	-
red pepper flake	1	teaspoon		-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
salt				-	-	-	-
pepper				-	-	-	-

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