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AYSHA ROMNEY: "Loved, Loved this recipe. First time making zucch…" Read More
10Ingredients
20Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 medium zucchini (about 2 pounds)
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. minced garlic (3 to 4 cloves)
- 1/2 tsp. crushed red pepper flakes (depending on how spicy you like the pasta)
- 2 medium tomatoes (chopped, see note, about 12 ounces)
- 1/2 cup shredded Parmesan cheese (plus more for serving)
- 1 cup basil leaves (torn into pieces)
- 1 tsp. cornstarch
- 2 tsp. cold water
- salt (to taste)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium380mg16% |
| Potassium710mg20% |
| Protein7g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium20% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(1)
AYSHA ROMNEY 4 years ago
Loved, Loved this recipe. First time making zucchini in any form. Added mushrooms and red peppers along with the tomatoes 🍅 Forgot to put the cornstarch but it was still absolutely divine! 😋😋😋