Try this Parmesan Pesto Zucchini recipe, or contribute your own.
Suggest a better descriptionSource: INa Garten
Preheat oven to 400. Line two sheet pans with parchment.
Cut each zucchini into quarters lengthwise and then cut each spear in half crosswise. In a medium shallow bowl, whisk together pesto and 4 Tbsp oil. Pulse parsley and garlic in the bowl of food processor until finely minced. Add the panko, parmesan, pepper flakes, salt and pepper, and remaining 4 Tbsp oil. Pulse just until all the panko is moistened with oil. Pour out onto a dinner plate.
Dip each zucchini speak in pesto mixture, then into panko mixture pressing to coat thickly. Arrange on prepared pans.
Bake 20-30 minutes, until the zucchini is tender and crumbs are crisp.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 297 | ||
Calories from Fat: 97 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 11mg | 3 % | |
Sodium 544.3mg | 19 % | |
Potassium 388.3mg | 10 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 34.7g | ||
Protein 12.4g | 18 % | |
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. |
Calories per serving: 297
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