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Ingredients
- 50 g de parmesan coupé en morceaux
- 230 g de courgettes coupées en morceaux
- 35 g d'oignon coupé en deux
- 30 g d'huile végétale
- 180 g de ricotta fraîche
- 3 œufs
- ½ - ¾ c. à café de sel
- ¼ c. à café de poivre moulu et un peu pour la finition
- 500 g d'eau
- 1 c. à soupe de beurre
- gros sel de mer pour la finition (optional)
- persil frais haché, pour la finition
- Nutrition
- per 1 portion
- Calories
- 564.5 kcal / 2361.8 kJ
- Protein
- 29.9 g
- Fat
- 46.1 g
- Carbohydrates
- 9.5 g
- Fibre
- 1.6 g
- Saturated Fat
- 19.7 g
- Sodium
- 1269.3 mg
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