Baked Parmesan Zucchini with Herbs and Spices is a delicious and healthy dish that combines the fresh taste of zucchini with the rich flavors of parmesan and a mix of aromatic herbs. This recipe is straightforward and quick to prepare, making it a perfect side dish or a light snack.
- For extra crispiness, you can broil the zucchini for an additional 2-3 minutes at the end of the baking time.
- Use freshly grated parmesan cheese for the best flavor.
- Feel free to experiment with the spices and herbs to suit your taste preferences.
- Ensure the zucchini slices are evenly coated with the oil and parmesan mixture for uniform cooking.
- Garnish with additional fresh parsley or a squeeze of lemon juice for added freshness.
There you have it—a simple yet flavorful recipe for Baked Parmesan Zucchini with Herbs and Spices. This dish is ideal for showcasing the deliciousness of zucchini, enhanced with a delightful combination of parmesan, herbs, and spices. Enjoy it fresh out of the oven for the best experience.
Nutrition Facts | |
---|---|
Serving Size | 220 grams |
Energy | |
Calories 90kcal | 4% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 8g | 2% |
Fiber 2.27g | 6% |
Sugar 4.94g | 5% |
Fat | |
Fat 11g | 13% |
Saturated 3.06g | 10% |
Cholesterol 11mg | - |
Vitamins | |
Vitamin A 54ug | 6% |
Choline 20mg | 4% |
Vitamin B1 0.10mg | 8% |
Vitamin B2 0.23mg | 18% |
Vitamin B3 0.95mg | 6% |
Vitamin B6 0.34mg | 20% |
Vitamin B9 50ug | 13% |
Vitamin B12 0.17ug | 7% |
Vitamin C 36mg | 42% |
Vitamin E 0.39mg | 3% |
Vitamin K 45ug | 39% |
Minerals | |
Calcium, Ca 160mg | 12% |
Copper, Cu 0.12mg | 13% |
Iron, Fe 1.37mg | 12% |
Magnesium, Mg 44mg | 10% |
Phosphorus, P 160mg | 13% |
Potassium, K 560mg | 16% |
Selenium, Se 4.84ug | 9% |
Sodium, Na 270mg | 18% |
Zinc, Zn 1.22mg | 11% |
Water | |
Water 190g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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