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Zucchini Mold Recipe
|Grated zucchini||1 3⁄4 Pound (Courgettes)|
|Crushed garlic cloves||2 Clove (10 gm)|
|Cream cheese||1 1⁄4 Cup (20 tbs)|
|Chopped mixed herbs||2 Tablespoon|
|Strong dijon mustard||3 Tablespoon|
|Cayenne pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1774 Calories from Fat 1328
% Daily Value*
Total Fat 151 g231.6%
Saturated Fat 78.3 g391.6%
Trans Fat 0 g
Cholesterol 1229.4 mg409.8%
Sodium 1707.7 mg71.2%
Total Carbohydrates 61 g20.4%
Dietary Fiber 13.8 g55.3%
Sugars 30.7 g
Protein 59 g117.3%
Vitamin A 170% Vitamin C 249.2%
Calcium 56% Iron 45.8%
*Based on a 2000 Calorie diet
Cover and microwave on HIGH for 10 minutes.
Put the onion, garlic and butter in a small dish.
Microwave on HIGH for 3 minutes.
Put the zucchini (courgettes) in a strainer (sieve) and leave to drain.4.
Break the eggs into a bowl and beat with a hand whisk.
Stir in the cream cheese, herbs, mustard, Cayenne pepper and the onion and garlic mixture.
Add salt and pepper to taste.
Gently press down on the zucchini (courgettes) to extract as much liquid as possible, then add to the bowl and stir well.
Butter the base of a Pyrex cake mold (mould) 10 inches (22 cm) in diameter.
Pour in the mixture.
Cover and microwave on HIGH for 12 minutes.
Remove the cover and chill in the refrigerator for 2 hours.