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Ingredients
US|METRIC
4 SERVINGS
- 28 oz. diced tomatoes (in Puree)
- 2 garlic cloves (finely minced)
- 1 tsp. dried oregano
- ground black pepper
- kosher salt
- 4 zucchini (Medium-Sized, sliced lengthwise into ¼-inch thick slices)
- olive oil (for drizzling)
- ground black pepper
- kosher salt
- 3/4 cup whole milk ricotta cheese
- 1 clove garlic (very finely minced, I use a garlic press)
- 2 Tbsp. fresh herbs (Mixed, I used Parsley, Basil, and Chives)
- 1/4 cup grated Parmesan cheese (Freshly)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol30mg10% |
Sodium550mg23% |
Potassium1060mg30% |
Protein12g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber4g16% |
Sugars12g |
Vitamin A50% |
Vitamin C100% |
Calcium25% |
Iron2% |
* 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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