
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides

Ingredients
US|METRIC
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Preheat oven to 400° F
- Spray muffin pan with cooking spray. Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thick Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini and parsnip sections. Reserve cores from vegetables.
- Cut zucchini and parsnip sheets into 4-inch pieces. Absorb moisture with paper towel, if needed. Press 2 parsnip pieces in each prepared muffin cavity, crisscrossing each piece. Bake 10 minutes. Remove from oven and press 2 zucchini slices on top of parsnips, making the crust for the tarts. Return to oven and bake 5 minutes longer.
NutritionView More
280Calories
Sodium26% DV630mg
Fat23% DV15g
Protein33% DV17g
Carbs6% DV18g
Fiber20% DV5g
Calories280Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol330mg110% |
Sodium630mg26% |
Potassium740mg21% |
Protein17g33% |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber5g20% |
Sugars8g16% |
Vitamin A20% |
Vitamin C50% |
Calcium25% |
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.