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    You are in: Home / Recipes / Hazelnut and Courgette (Zucchini) Bake Recipe
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    Hazelnut and Courgette (Zucchini) Bake

    Average Rating:

    3 Total Reviews

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    • on August 21, 2007

      How good can a nut loaf get?!! This is excellent (Dave's just finished his second helping!). Only had a mix of brazils, almonds & cashews (retrieved from a pack of breakfast cereal!!)but they tasted great! Next time I'll get hazelnuts to try. Thanks Mrs B!

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    • on June 29, 2007

      I made this last night for supper and we loved it. I agree, the tomatoes do make it a bit too moist, so I'll cut back or eliminate them next time. The zucchini I used was given to me by a friend from their organic garden. This made the recipe taste extra yummy.

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    • on October 09, 2005

      An unusual and truly fabulous blend of flavours and textures. Out of respect for the sheer unusualness of the ingredients, for once, I didn’t make a single change. I opted to use only about 1 tablespoon of pureed tomatoes. Everyone loved this dish. Next time, I’m going to double the recipe. There was none left to see what it would taste like cold or at room temperature. And I’m curious! Regardless of whether you like vegetarian recipes, if you like the sound of the ingredients, give this one a try! Thank you so much for sharing this recipe, Caroline!

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    Nutritional Facts for Hazelnut and Courgette (Zucchini) Bake

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 615.9
    Calories from Fat 454
    Total Fat 50.4 g
    Saturated Fat 12.5 g
    Cholesterol 0.0 mg
    Sodium 22.8 mg
    Total Carbohydrate 34.7 g
    Dietary Fiber 9.6 g
    Sugars 6.2 g
    Protein 15.3 g

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