Zucchini Spears with Parmesan
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
zucchini
3.53 oz
parmesan cheese
3.53 oz
bread crumbs
1 tsp
garlic powder
1 tsp
salt
0.5 tsp
black pepper
2 tbsp
olive oil
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Cut the zucchini into spears.
Step 3
In a bowl, mix together the Parmesan cheese, bread crumbs, garlic powder, salt, and black pepper.
Step 4
Dip each zucchini spear into the olive oil, then coat it with the Parmesan mixture.
Step 5
Place the coated zucchini spears on a baking sheet lined with parchment paper.
Step 6
Bake in the preheated oven for 20 minutes, or until the zucchini spears are golden brown and crispy.
Step 7
Serve hot and enjoy!
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
17 g
(68
kcal)
| Calories | 7.938 kcal | 0.4% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.1323 g | 0.12% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 0.7497 g | 0.15% |
| Sodium | 17.64 mg | 3.53% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 1.1025 mg | 0.22% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.441 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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