Ingredients
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3 zucchini, sliced into 1/4-inch rounds
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3 tablespoons extra-virgin olive oil
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2 teaspoons fine sea salt
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1 tablespoon herbes de Provence
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¼ cup breadcrumbs
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¼ cup shredded Parmesan cheese
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3 tablespoons extra-virgin olive oil
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salt and pepper to taste
Directions
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Preheat an oven to 350 degrees F (175 degrees C).
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Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
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Bake in the preheated oven for 30 minutes.
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While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.
Nutrition Facts (per serving)
250 | Calories |
23g | Fat |
8g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 250 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 4g | 20% |
Cholesterol 6mg | 2% |
Sodium 1034mg | 45% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 5% |
Total Sugars 2g | |
Protein 4g | 9% |
Vitamin C 15mg | 17% |
Calcium 95mg | 7% |
Iron 11mg | 62% |
Potassium 260mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.