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Recipe by
I had started preparing it thinking of a tasty side dish, then I got carried away and it turned into a spectacular main course!
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Slice the zucchini and potato with a mandoline. Grease the mold with oil and breadcrumbs.
Step 2 of 5: Start creating the layers starting with the zucchini (if we arrange them lengthwise along the edges, we can use them later to close everything up as I did in the video).
Step 3 of 5: Alternate the ingredients as you prefer.
Step 4 of 5: After closing the tortino, drizzle with a little oil and bake at 180°C for about 25/30 minutes.
Step 5 of 5: Let it rest for 5 minutes and it is ready to enjoy.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving570 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 2,356 kJ563 kcal | 413 kJ99 kcal |
| Fat | 28.73 g | 5.04 g |
| of which saturated fatty acids | 15.39 g | 2.7 g |
| Carbohydrates | 40.01 g | 7.02 g |
| of which sugars | 4.45 g | 0.78 g |
| Fibre | 5.81 g | 1.02 g |
| Protein | 35.57 g | 6.24 g |
| Salt | 0.46 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
