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4Ingredients
45Minutes
80Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 zucchini
- 3 yellow squash
- 1 1/2 Tbsp. kosher salt (½ black pepper)
- 2 Tbsp. extra-virgin olive oil
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories80Calories from Fat45 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1810mg75% |
Potassium710mg20% |
Protein3g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A10% |
Vitamin C80% |
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(14)
Haley Smits 6 years ago
This was a huge hit of a dish that I brought to a holiday party... that disappeared fast! Super easy and paired great with the bacon wrapped jalapeño poppers!
Sarah Pelhan 6 years ago
I loved this dish because I love squash and zucchini, but truth is there are some things about it that aren’t savoury.
For example, the squash and zucchini will be dry and crispy on top and soggy on the bottom. That creates strange texture patterns.
Eric A. 7 years ago
Good, if you dont cook on the right temperature they come out soggy. The best methid that work for me was place the on cookie sheet but use a skewer method and separate them so they cook evenly. What a terrific side dish.