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Recipe by Emporion
A quick and tasty vegetarian side dish, pan-fried zucchini with breadcrumbs and Parmesan is perfect for any occasion.
Portion: the weight of the ingredients divided by 4 portions, 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: Wash the zucchini, trim the ends, then cut them into cubes.
Step 2 of 5: Heat a drizzle of extra virgin olive oil in a pan and brown a garlic clove.
Step 3 of 5: Remove the garlic once golden and add the zucchini, browning for 10 minutes while stirring.
Step 4 of 5: Add the breadcrumbs and grated Parmesan and continue cooking for another 5 minutes, adding a pinch of oregano.
Step 5 of 5: Season with salt, stir, and serve hot.
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving201 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 497 kJ119 kcal | 247 kJ59 kcal |
| Fat | 4 g | 1.99 g |
| of which saturated fatty acids | 2.31 g | 1.15 g |
| Carbohydrates | 12.28 g | 6.1 g |
| of which sugars | 3 g | 1.49 g |
| Fibre | 2.7 g | 1.34 g |
| Protein | 7.67 g | 3.81 g |
| Salt | 0.3 g | 0.15 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.
