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Recipe in: Potatoes

Potato Zucchini (Courgette) Cake

Total time: 25 minutes
     This was based on a Potato Leek Cake that I make during the winter.  I updated it for summer by adding red pepper and zucchini.  It was a bit heavy to 'flip' so you can either turn it, whole, using 2 plates or just turn it in large sections with a big spatula.  Either way, let it get nice and crispy first!

Potato Zucchini (Courgette) Cake Ingredients:



               Nutrition Information

Recipe serves 2 
          Entire Recipe / per serving

Calories:  459 / 229.5
Total Carbohydrates:  
76 / 38
          Dietary Fiber: 13 / 6.5
Total Fat:  14 / 7
         Saturated Fat: 2 / 1
Cholesterol:  0 / 0
Protein:  11 / 5.5
Calcium:  105 / 52.5
Sodium:   50 / 25

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: