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Ingredients
- 1 1/2 cup finely shredded zucchini, 1 smallish one 6 – 7″ (16cm) no need to peel
- 1 egg
- 1 tbs Dijon-style mustard
- 2 tbs Greek yogurt
- 2oz (60gr) fresh mozzarella, thinly sliced
- 6 – 8 large basil leaves, plus more for garnish
- 2 thick slices ripe tomato, the size of the ramekin if possible
- 1/4 tsp paprika
- olive oil
- Put ramekins on a baking sheet and into a pre-heated 400F (200C) oven
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 529g | |
| Calories 173 | |
| Calories from Fat 64 | 37% |
| Total Fat 7.19g | 9% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 132mg | 6% |
| Potassium 1236mg | 35% |
| Total Carbs 18.74g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 12.02g | 8% |
| Protein 12.19g | 20% |
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