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Ingredients
US|METRIC
4 SERVINGS
- 1 cup zucchini (sliced thin and then into 1.5 inch pieces)
- 2 Tbsp. fresh Parmesan cheese (grated)
- 1 tsp. herbs (Italian seasoning)
- 1/2 tsp. pink salt
- 2 tsp. olive oil
- a few cranks of fresh ground pepper (cranks of fresh)
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Directions
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NutritionView More
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40Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories40Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium350mg15% |
| Potassium85mg2% |
| Protein2g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate1g0% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C10% |
| Calcium4% |
| Iron0% |
* 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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Reviews(1)
Kate Paullin 6 years ago
They were pretty good. If I make them again I’m going to try gently squeezing the zucchini in a paper towel before coating, to get rid of excess moisture so maybe they’d be crispier. My friend really like them as they were, though.