Directions:
- Wash zucchini, cut into thin slices and toss in a large nonstick skillet with the garlic and olive oil.
- After a couple of minutes, add salt, pepper and flavor with half of the chopped mint and parsley.
- Beat the eggs in a bowl with a whisk, add the cream, a pinch of salt and freshly ground pepper and dip the slices of bread, one by one.
- Arrange the slices of bread in a buttered pan; spread over a few tablespoons of zucchini.
- Continue layering until you run out the ingredients.
- Cook the bruschettoni in oven at 180 for 25 minutes, or until they are golden on the surface.
- Remove from the oven and before serving, sprinkle with the remaining chopped herbs and a little of hot pepper flakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.1 Kcal (1487 kJ) | ||
| Calories from fat | 224.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.97g | 38% | |
|---|---|---|---|
| Cholesterol | 127.82mg | 43% | |
| Sodium | 285.51mg | 12% | |
| Potassium | 190.92mg | 4% | |
| Total Carbs | 24.21g | 8% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 9.32g | 19% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 32.7mg | 182% | |
| Calcium | 390.2mg | 39% | |
| Amount Per 100 g | |||
| Calories | 274.33 Kcal (1149 kJ) | ||
| Calories from fat | 173.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.29g | 38% | |
|---|---|---|---|
| Cholesterol | 98.74mg | 43% | |
| Sodium | 220.57mg | 12% | |
| Potassium | 147.5mg | 4% | |
| Total Carbs | 18.71g | 8% | |
| Sugars | 1.96g | 10% | |
| Dietary Fiber | 3.96g | 20% | |
| Protein | 7.2g | 19% | |
| Vitamin C | 5.3mg | 11% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 25.3mg | 182% | |
| Calcium | 301.5mg | 39% | |
* 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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