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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces. | 2. Dice onion and mince garlic (use as much as you like) Saute zucchini, onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp. | 3. Salt and pepper to taste. | 4. Mix rice, Parmesan, grated mozzarella and eggs in a bowl. | 5. Stir in saute of zucchini, onion and the rest, salt and pepper to taste, Mix all ingredients well. | 6. Heat 9-by-12-inch nonstick fry pan between medium and medium-high heat, and add 2 to 3 tablespoons of extra virgin olive oil. | 7. When pan is hot, pour contents of mixing bowl into fry pan, spread mixture evenly around pan, making sure that the rice and veggies are spread through the liquid. | 8. When the frittata is brown on the bottom, use a plate to turn it over. | 9. Cook until both sides are brown and firm. | 10. Slice and serve, It can be eaten hot or cold as an appetizer, slice into 1- inch cubes or if sliced larger, as an entree. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2 -3		sliced	0.0	0.0	0.0	0.0
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
white rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
egg substitute	1	cup		-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
mozzarella cheese	1/2	cup	grated	-	-	-	-
extra virgin olive oil	4 -5	tablespoons		-	-	-	-
salt		teaspoon		-	-	-	-
pepper			ground	-	-	-	-

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