Parmesan-Panko-Crusted Baked Zucchini Recipe
Recipe By Food & Wine
Learn how to make Parmesan-Panko-Crusted Baked Zucchini.
4.7
24 Rating -
Rate
Vegdiet
30minstotal
30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Parmesan-Panko-Crusted Baked Zucchini Recipe
- 1/2 ounce Parmesan cheese, grated with a microplane grater
- 0.13 cup Panko
- 1/2 tablespoon Finely chopped fresh flat leaf parsley
- 1/2 tablespoon Chopped Fresh Chives
- 1/4 tablespoon Chopped Fresh Thyme
- 0.19 teaspoon Kosher salt
- 0.13 teaspoon Black pepper
- 0.08 inch 2 medium zucchini, cut diagonally into thick slices
Nutrition
value
value
141
calories per serving
2 g Fat9 g Protein22 g Carbs2 g FiberOther
Current Totals
- Fat2g
- Protein9g
- Carbs22g
- Fiber2g
MacroNutrients
- Carbs22g
- Protein9g
- Fiber2g
Fats
- Fat2g
Vitamins & Minerals
- Calcium232mg
- Iron6mg
- Vitamin A200mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B931mcg
- Vitamin B12< 1mcg
- Vitamin C12mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium25mg
- Manganese< 1mg
- Phosphorus143mg
- Selenium12mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine