10 Ingredients
  • 2 teaspoons olive oil
  • 1 pound medium zucchini, quartered lengthwise, cut crosswise into 3/4-inch chunks
  • 4 cups leftover Spaghetti with Bolognese Sauce
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup milk
  • 1/2 cup finely grated Parmesan cheese (about 2 ounces)
Nutrition
535
27% daily value
4 servings
                                       
                                            balanced, vegetarian
     

Fat

28% 18

Saturated

47% 9

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

25% 74

Carbs (net)

- 69

Fiber

18% 5

Sugars

- 6

Sugars, added

- 0

Protein

39% 19

Cholesterol

12% 37

Sodium

27% 654

Calcium

38% 383

Magnesium

15% 64

Potassium

10% 468

Iron

23% 4

Zinc

17% 2

Phosphorus

67% 469

Vitamin A

15% 135

Vitamin C

23% 20

Thiamin (B1)

29% 0

Riboflavin (B2)

32% 0

Niacin (B3)

19% 3

Vitamin B6

23% 0

Folate equivalent (total)

33% 132

Folate (food)

- 50

Folic acid

- 48

Vitamin B12

16% 0

Vitamin D

6% 1

Vitamin E

6% 1

Vitamin K

7% 9
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