Filter
Reset
Sort ByRelevance
FallofJames
Courgette cookies
Zucchini cookies with lemon, egg and Pecorino Romano cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grate the zucchini coarsely. Clean the lemon and grate the yellow skin.
-
Beat the egg. Grate the cheese and finely chop the parsley. Mix the zucchini with the lemon zest, egg, flour, cheese, parsley, pepper and salt.
-
Heat 2 tbsp oil per large skillet and scoop 12 scraps of zucchini with two scoops.
-
Press them flat with a spatula. Bake the zucchini cookies in 6 min. Per side brown and cooked.
Blogs that might be interesting
-
25 minSide dishpeanut oil, guacamole herbs, corn cob, ready-to-eat mango, candy cucumber, ready-to-eat avocado, lime, cut red cabbage, feta,mexican corn salad with avocado and mango
-
15 minSide dishcarrots, sugar, bunch onions, parsley, garlic chives, chestnut mushrooms, minima, (olive oil, salt, (freshly ground) pepper,vegetable dish ploink
-
25 minSide dishcouscous, curry powder, cumin powder (djinten), raisins, olive oil, lemon, Red onion, celery, flat leaf parsley, feta, white cheese,couscous with celery and raisins
-
10 minSide dishgreen pepper, salad outing, cucumber, ready-to-eat avocado, garlic, White wine vinegar, traditional olive oil, ice shrimp,green gazpacho with avocado and shrimps
Nutrition
335Calories
Sodium11% DV254mg
Fat35% DV23g
Protein24% DV12g
Carbs6% DV19g
Fiber8% DV2g
Loved it