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Allison K.: "even better with crushed red pepper" Read More
7Ingredients
30Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 4 zucchinis (or 1 very large zucchini, sliced)
- 4 garlic cloves (minced)
- 8 oz. spaghetti (for gluten free version, use Tinkyada brown rice pasta spaghetti style)
- salt
- pepper
- 1 cup shredded Parmesan cheese (freshly)
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Directions
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol15mg5% |
Sodium550mg23% |
Potassium700mg20% |
Protein17g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate52g17% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A10% |
Vitamin C60% |
Calcium30% |
Iron15% |
* 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(3)
Cassie J. 7 years ago
I really wasn't expecting to enjoy this dish as much as I did. It may be simple, but it is successful in its simplicity. Zucchini and Parmesan cheese is a lovely combo. I added a little red pepper flakes to it to give it just a little zing.
Shaw 8 years ago
It was tasty and VERY quick to make, not to mention easy. I found it to be a tad on the dry side. Not sure how I would fix that but it's a great weeknight meal and the family enjoyed it so I will definitely make again