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Zucchini Madeleines

Recipe #294116 | 55 min | 30 min prep | SERVES 12 -15 , 3 dozen (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Oolala

Sound interesting from San Francisco Encore, a cookbook of the Junior League of San Francisco. Haven't tried it yet. This recipe says "Turning this cheesy vegetable melange onto fluted madeleine cookie molds is sheer brilliance." This recipe uses Bisquick as an ingredient.

Posted on: Mar 25, 2008

Print Recipe

Ingredients

  • 4 1/2 cups zucchini, shredded
  • 1 cup parmesan cheese, freshly grated
  • 1 small onion, finely chopped
  • 1/2 garlic clove, finely chopped
  • 5 egg, well beaten
  • 1/3 cup olive oil
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon pepper, freshly grated
  • 1 cup Bisquick

    • Directions

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Salt and drain the zucchini for 30 minutes and squeeze dry.
    3. 3
      Mix all ingredients together, adding Bisquick last.
    4. 4
      Grease and flour the molds and fill with the zucchini mixture.
    5. 5
      Bake for 20-25 minutes until puffed and browned.

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    Nutrition Facts

    Serving Size 1 (99g)

    Recipe makes 12 servings

    Calories 192
    Calories from Fat 129 (67%)
    Amount Per Serving %DV
    Total Fat 14.3g 22%
    Saturated Fat 3.6g 18%
    Monounsaturated Fat 7.4g
    Polyunsaturated Fat 2.5g
    Trans Fat 0.0g
    Cholesterol 95mg 31%
    Sodium 289mg 12%
    Potassium 186mg 5%
    Total Carbohydrate 9.1g 3%
    Dietary Fiber 0.8g 3%
    Sugars 2.5g
    Protein 7.3g 14%
    Vitamin A 232mcg 4%
    Vitamin B6 0.2mg 7%
    Vitamin B12 0.5mcg 8%
    Vitamin C 8mg 13%
    Vitamin E 1mcg 5%
    Calcium 130mg 13%
    Iron 0mg 5%

    detailed view...

    how is this calculated?

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