Zucchini (Italian Squash)

Name: Zucchini (Italian Squash)
Ingredients: six of the long Italian squash; eight eggs; one cupful of grated Parmesan cheese; one cupful or more of stale bread crumbs; two sprigs of thyme; a little olive oil

From High living, 1904

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1377Calories

91 gProtein

92 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1377 kcal

Protein91 g

Carbohydrates92 g

Fiber4.9 g

Sugars8.2 g

Total Fat69 g

Saturated Fat28 g

Monounsaturated Fat21 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol1566 mg

Sodium2932 mg

Potassium929 mg

Calcium1216 mg

Iron13 mg

Magnesium126 mg

Phosphorus1540 mg

Zinc11 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A845 mcg

Vitamin E4.7 mg

Vitamin K9.9 mcg

Vitamin B60.9 mg

Vitamin B125.2 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.6 mg

Niacin (B3)7.5 mg

Folate309 mcg

Choline1204 mg

Caffeine0 mg

Water332 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 23. The excerpt below is the record exactly as published.

UCCHETTI (Italian Squash) — Parboil six of the long Italian squash, cut in two lengthwise, and scoop out part of the interior. Beat eight eggs together, and add one cupful of grated Parmesan cheese, one cupful or more of stale bread crumbs (soaked in milk and drained dry), and two sprigs of thyme

Cook this with the app: pantry check, scaling, and the assistant.