- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Oven
- Seasonality: Spring, Summer, and Fall
- Energy 111.82 (Kcal)
- Carbohydrates 21.00 (g) of which sugars 2.36 (g)
- Proteins 4.22 (g)
- Fat 1.98 (g) of which saturated 0.29 (g)of which unsaturated 0.17 (g)
- Fibers 2.81 (g)
- Sodium 163.55 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Tips
Cooking times vary depending on the size of the potato and zucchini chunks.
You can use white bread, whole wheat, or rustic bread. If you’re in a hurry, breadcrumbs will do, although they may turn out a bit drier after baking.
You can omit the spring onion if you don’t like it. Feel free to add other herbs like basil or thyme.
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