19 Ingredients
  • 7.25 ounces all-purpose flour (about 1 2/3 cups)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1/4 cup water
  • 1 medium zucchini, cut crosswise into 1/4-inch-thick slices
  • 1 large yellow squash, cut crosswise into 1/4-inch-thick slices
  • 2 garlic cloves, minced
  • 3/4 cup part-skim ricotta cheese
  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/4 teaspoon kosher salt
  • 1 teaspoon water
  • 1 large egg white
  • 1/4 cup fresh basil leaves
Nutrition
402
20% daily value
6 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

34% 22

Saturated

32% 6

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 2

Carbs

13% 39

Carbs (net)

- 36

Fiber

11% 3

Sugars

- 1

Sugars, added

- 0

Protein

27% 13

Cholesterol

18% 53

Sodium

20% 486

Calcium

26% 255

Magnesium

13% 53

Potassium

11% 507

Iron

16% 3

Zinc

11% 1

Phosphorus

36% 255

Vitamin A

10% 93

Vitamin C

19% 17

Thiamin (B1)

36% 0

Riboflavin (B2)

28% 0

Niacin (B3)

18% 3

Vitamin B6

20% 0

Folate equivalent (total)

33% 134

Folate (food)

- 43

Folic acid

- 53

Vitamin B12

12% 0

Vitamin D

2% 0

Vitamin E

15% 2

Vitamin K

12% 15
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