Baked Parmesan Zucchini Rounds
by Mimiyanda
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INGREDIENTS
- 2 med Zucchini
- 1/2 c freshly grated parm
- garlic salt
- Freshly ground pepper
INSTRUCTIONS
Place oven rack in center position of oven.
Preheat to 425°F.
Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.
Wash and dry zucchini, and cut into 1/4-inch thick slices.
Arrange zucchini rounds on prepared pan, with little to no space between them.
If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper.
Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini.
Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (393g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 63 | ||
| Calories from Fat: 6 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.7g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 184.7mg | 6 % | |
| Potassium 1030.4mg | 27 % | |
| Total Carbohydrate 13.3g | 4 % | |
| Dietary Fiber 4.4g | 18 % | |
| Sugars, other 8.9g | ||
| Protein 4.8g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 63
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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