Tomato, feta and zucchini ziti

Tomato, feta and zucchini ziti

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Tomato, feta and zucchini ziti

The ingredient of Tomato, feta and zucchini ziti

  1. 185g (1 1/4 cups) macaroni
  2. 50g reduced-fat dairy unfold (Devondale brand)
  3. 1/3 cup coarsely chopped sparkling continental parsley
  4. 2 tablespoons undeniable flour
  5. 350g low-fat feta, crumbled
  6. 310ml (1 1/four cups) milk
  7. 2 teaspoons chopped fresh oregano
  8. 2 (about 300g) massive zucchini, coarsely grated
  9. 1 x 400g can diced Italian tomatoes, tired
  10. Freshly floor black pepper

The instruction how to make Tomato, feta and zucchini ziti

  1. Preheat oven to 230u00b0C. Cook pasta in a huge saucepan of salted boiling water for 5 minutes or until al dente. Drain. Return to pan with half the dairy spread and 1/four cup of parsley.
  2. Combine flour and 250g of feta in a saucepan. Stir in milk and last dairy spread. Bring to the boil over medium-high warmness and cook dinner, stirring, for 1 minute or until clean. Stir in oregano.
  3. Kids venture: Place half the pasta mixture in a 1.5L (6-cup) potential ovenproof dish. Top with half the zucchini, then half the tomato. Repeat. Pour over sauce and sprinkle with the last feta.
  4. Bake, included, for 10 minutes. Uncover and prepare dinner for 8 mins or till golden brown. Top with final parsley and pepper.

Nutritions of Tomato, feta and zucchini ziti

fatContent: 503.573 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 33 grams protein
sodiumContent: 63 milligrams cholesterol

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