Zucchini casserole
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| 10 | ||
| 5 | ||
| 30 | ||
45 | ||
|---|---|---|
| Proteins | 9.1 |
| Digestible proteins | 7.3 |
| Fats | 14.8 |
| Net carbohydrates | 2.2 |
| Calories | 184 kcal |
| Indexes | |
| Glycemic index | 9.2 |
| Glycemic load | 0.6 |
| Insulin index, II | 20.1 |
| Disease inflammatory index, DII | -0.26 |
| Antioxidant, ORAC | 932 |
| Weight loss | Detention | Set |
|---|---|---|
| 19% | 14% | 11% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Oleic acid (Omega-9) | 38474367?52 |
| Palmitic acid (Saturated) | 21212132?41 |
| Arachidonic acid (AA, Omega-6) | 9281956?6 |
| Linoleic acid (Omega-6) | 8121120?24 |
| Allowed on diets | |
|---|---|
| Keto | |
| Mediterranean | |
Grate the zucchini (1 piece) on a fine grater. Then add eggs (2 pieces), grated cheese (50 g), chopped herbs (10 g), salt to taste, and almond flour (50 g).
Mix all the ingredients thoroughly until you get a homogeneous mass.
After that, prepare a baking dish by greasing it with vegetable oil. Pour the resulting mixture into the prepared dish.
Preheat the oven to 180°C and bake the casserole for 30 minutes.
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