Roasted Zucchini and Feta
241 reviewsRound trip ticket to Greece coming at you in a casserole!
Ingredients
Make sure you have...
Utensils
Oven, Baking dish
recipe
Step 1
Preheat oven to 240°C. Wash the zucchini and cut into thin, round slices (with a mandoline if you have!)
Step 2
Coat the bottom of an oven-safe dish with olive oil and add the sliced zucchini. Next, add the feta and olives, a drizzle of olive oil, salt & pepper. Optional : Add red pepper pepper flakes for some heat.
Step 3
Bake at 240°C for 20 minutes or until the feta has softened. Serve with a salad and some crusty bread. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 447 cal. |
| Fat | 37 g |
| Carbohydrates | 10 g |
| Protein | 20 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted Zucchini and Feta" contains 447 Energy, 37 g of Fat, 10 g of Carbohydrates, 20 g of Protein, 6 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
C Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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