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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 3 zucchini (small, halved lengthwise and scored)
- kosher salt
- freshly ground black pepper
- 1 jalapeno (halved and seeded)
- 10 shishito peppers (or cubanelles)
- 3 zucchini blossoms (optional)
- 1/4 cup lemon balm leaves (roughly chopped)
- 1/4 cup parsley leaves (roughly chopped)
- 1/4 cup oregano leaves (roughly chopped, plus more for garnish)
- 3 Tbsp. red wine vinegar
- 1/2 tsp. chile flakes
- 1/4 cup breadcrumbs (toasted with olive oil, butter, and thyme)
- grated Pecorino Romano (for serving)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium480mg14% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C60% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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