Post-Op Diet
Breakfast Options
Egg Zucchini Pizza
Discovering a balance between health-conscious choices and the joy of flavors is key to sustaining long-term well-being. In this post, we invite you to explore a delightful recipe that seamlessly combines taste and nutrition – the Egg Zucchini Pizza. As a bariatric-friendly alternative to traditional pizza, this recipe celebrates the versatility of zucchini, offering a delicious solution for those seeking a savory, satisfying treat while adhering to post-surgery dietary considerations.
Consider for:
- Post-op diet, stage 4, solid foods (30 to 60 days post-op)
Servings: 1-2
For post-op diet, entire recipe: 25-21 % of your daily caloric intake.
(Based on 500 – 600 Cals per day)
Directions
1.Preheat oven to 400°F.
2.Mix 1 shredded zucchini with 1 egg and 1 pinch of salt. Bake the pancake for 10 mins.
3.Spread a thin layer of marinara sauce over the pancake. Sprinkle the shredded mozzarella evenly over the sauce.
4.Bake for an additional 5 mins, or until cheese is melted.
5.Enjoy your light and yummy egg/zucchini pizza!
Macros per full recipe:
Calories: 126 Cals
Fat: 5 g
Carbs: 4.3 g
Fiber: 1.4 g
Protein: 16.2 g
Ingredients
- 1 egg
- 3 tablespoons low sodium tomato sauce (if no heartburn or GERD, otherwise skip)
- 1 zucchini
- ¼ cup shredded mozzarella cheese
Written by Irene Artsyshevska
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