Make this easy and tasty recipe the next time you’re looking for a veggie side dish.
| Servings |
1/2 zucchini
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 51 | 0mg | 1g | 5g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.21 | Water saved (gallons) [animal consumption only] |
 |
.82 | Manure (pounds) not deposited into the environment |
 |
.92 | Grains / feed (pounds) not consumed by animals |
 |
2.0 | Methane (gallons) not created by animals |
 |
24.6 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
Ingredients
- 2 zucchini (cut in half lenghwise)
- 2 Tbsp Parmesan cheese (non-dairy grated)
- 2 tsp olive oil
- 1/4 tsp garlic salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 Tbsp basil leaves (fresh) (chopped)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
|
Instructions
- Arrange the zucchini on a baking sheet.
- Sprinkle the remaining ingredients over the zucchini halves; bake at 375 degrees for 15 to 20 minutes or until slightly tender when pierced with a fork.
Recipe Notes
Cover and store for up to five days in the refrigerator.
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