Directions:
- Preheat oven to 350 degrees.
- Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
- Grate zucchini, drain in colander removing excess water.
- Cook pasta in large saucepan, until al dente, drain well and set aside.
- Heat butter in frying pan, add spring onion and cook one minute.
- Add garlic and saute' for 1 minute.
- Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
- Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
- Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
- Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
- Bake 25-30 minutes, or until firm and golden.
- Add chopped parsley or cilantro for garnish after removing from oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.23 Kcal (1144 kJ) | ||
| Calories from fat | 137.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.28g | 24% | |
|---|---|---|---|
| Cholesterol | 148.46mg | 49% | |
| Sodium | 544.88mg | 23% | |
| Potassium | 154.79mg | 3% | |
| Total Carbs | 16.5g | 5% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 17.52g | 35% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 342.2mg | 34% | |
| Amount Per 100 g | |||
| Calories | 195.47 Kcal (818 kJ) | ||
| Calories from fat | 98.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.93g | 24% | |
|---|---|---|---|
| Cholesterol | 106.21mg | 49% | |
| Sodium | 389.8mg | 23% | |
| Potassium | 110.73mg | 3% | |
| Total Carbs | 11.8g | 5% | |
| Sugars | 0.77g | 4% | |
| Dietary Fiber | 0.88g | 5% | |
| Protein | 12.54g | 35% | |
| Vitamin C | 2.3mg | 5% | |
| Iron | 1.1mg | 8% | |
| Calcium | 244.8mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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