This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"There's no sauce in the world like hunger."
- Miguel de Cervantes, Author
Pan roasting the zucchini before adding the cheese really brings out its flavor. The key is to spray the pan liberally with oil (the Nutrition Facts assumes you will spray about a teaspoon).
Servings: 2 | Serving size: 1 1/2 small zucchini
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftovers are good cold in salads or sandwiches.
|3 small||zucchini (about 4 ounces each)|
|spray olive oil|
|fresh ground black pepper (to taste)|
|1 ounce||Parmigiano-Reggiano (grated)|
Place a large skillet in the oven and preheat the oven to 325°F.
Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise.
Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.
Turn the squash so that they are skin side down. Sprinkle with black pepper and then the grated parmesan cheese.
Cook for another 2 minutes and serve.
Serving size: 1 1/2 small zucchini
|Calories 103||Calories from Fat 56|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 2g||6%|
|Vitamin A 7%||Vitamin C 48%|
|Calcium 17%||Iron 7%|
|Vitamin K 8 mcg||Potassium 459 mg|
|Magnesium 35 mg|