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Zucchini Roquefort

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Ingredients
  Zucchini 4 Medium, washed and trimmed
  Roquefort salad dressing 1⁄2 Cup (8 tbs)
  Cornflakes 1⁄2 Cup (8 tbs), crumbled
  Olive oil 1⁄4 Cup (4 tbs)
Directions

Cut zucchini into 1/2-inch slices.
Dip each slice in salad dressing, then roll in crumbs to coat.
Heat oil in a medium skillet; add zucchini slices.
Fry over moderate heat until tender and golden brown, turning once.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 785 Calories from Fat 566

% Daily Value*

Total Fat 64 g98.3%

Saturated Fat 10.8 g54%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 1664.8 mg69.4%

Total Carbohydrates 45 g15.1%

Dietary Fiber 8.5 g33.9%

Sugars 17 g

Protein 16 g32.3%

Vitamin A 35.8% Vitamin C 206.6%

Calcium 21.2% Iron 52.8%

*Based on a 2000 Calorie diet

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Zucchini Roquefort Recipe