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11Ingredients
60Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 zucchinis (large, thinly sliced)
- 3 tomatoes (large, pureed, makes 2 cups)
- 6 cloves garlic (mashed)
- 1/4 cup chopped parsley
- 1/2 cup green onions (chopped)
- 1 lemon (squeezed)
- 1 Tbsp. vinegar
- 3 Tbsp. olive oil
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. chile (mexican)
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Directions
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol0mg0% |
Sodium1200mg50% |
Potassium710mg20% |
Protein3g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber4g16% |
Sugars7g |
Vitamin A30% |
Vitamin C110% |
Calcium8% |
Iron6% |
* 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(2)
Deb 3 years ago
This made 2 of the large sheet pans and I was wondering what I was going to do with all this zucchini but I cant stop eating it so that wont be a problem. So delicious. Took me longer to prepare. I used both zucchini and yellow squash, substituted regular onion for green onion and cut my zucchini thinner and I am not a fast or prepared cook. Will definitely save this recipe and make again.
jackie b. 9 years ago
Very yummy. Made several portions of this recipe to freeze and placed a few in mason jars for me and to share! Made it two days ago. I believe the flavor got better over time. Changes I made: added parsley, white beans (for protein so this could be our whole meal), mushrooms and instead of fresh tomatoes, I added a can of fire-roasted chopped tomatoes. I decrease salt to just one shake. Will make this at least every two weeks. Thank you.