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Italian Style Zucchini Recipe
|Peanut oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Zucchini||4 Medium, thinly sliced|
|Canned stewed tomatoes||16 Ounce (1 Can)|
|Dried whole oregano leaves||1⁄8 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Calories 219 Calories from Fat 120
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 3.6 g17.8%
Trans Fat 0 g
Cholesterol 8.8 mg
Sodium 673 mg28%
Total Carbohydrates 20 g6.7%
Dietary Fiber 4.6 g18.5%
Sugars 10.6 g
Protein 8 g16.7%
Vitamin A 15.7% Vitamin C 89.5%
Calcium 20.7% Iron 17.1%
*Based on a 2000 Calorie diet
1.Preheat the oven at 425 degrees.
2.Take a large sized skillet, heat butter and put onion, celery, parsley, shallots, green pepper and garlic in it and cook on medium flame.
3.Once the vegetables are cooked put flour in the skillet and saute for a minute by stirring continuously.
4.Pour wine and milk in skillet and keep stirring until thick mixture is formed.
5.Turn off the heat and put breadcrumbs, crabmeat, salt and pepper in the skillet and stir.
6.Take oiled jelly roll pan measuring 15 x 10 x 1 inch and arrange 3 fillets on it.
7.Put 1 spoon of crabmeat mixture on each fillet.
8.Slice the leftover fillets in two halves lengthwise and put each on sides of fillets stuffed.
9.Press the mixture firmly and add Mornay sauce and season with paprika.
10.Bake the fish fillets for 15- 20 minutes and check if done by piercing the fillet with fork.
11.If flaky, fillets are ready.
12.Serve with mashe potatoes after garnishing with parsley.