Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 2
    • cal.(kcal)122
    • Fat, total(g)10
    • sat. fat(g)1
    • carb.(g)9
    • Monosaturated fat(g)4
    • Polyunsaturated fat(g)4
    • fiber(g)3
    • sugar(g)2
    • pro.(g)2
    • vit. A(IU)389
    • vit. C(mg)32
    • Thiamin(mg)0
    • Riboflavin(mg)0
    • Niacin(mg)1
    • Pyridoxine (Vit. B6)(mg)0
    • Folate(g)60
    • sodium(mg)159
    • Potassium(mg)549
    • calcium(mg)40
    • iron(mg)1
    *Percent Daily Values are base on a 2,000 calorie diet
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    Zucchini Chips

    Makes: 2 servings Serving size: 1 1/4 cup
    Prep 15 mins
    Broil 2 mins
     

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    Ingredients

    • 8 ounces green zucchini, bias sliced 1/4-inch thick
    • 8 ounces yellow squash, bias sliced 1/4-inch thick
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • 2 teaspoons vegetable oil
    • 1 tablespoon lemon juice
    • 2 teaspoons olive oil

    Directions

    Sprinkle zucchini and squash with salt and black pepper. Coat a 15x10x1-inch pan with vegetable oil. Arrange vegetables in a single layer on the pan.

    Broil vegetables 4 to 5 inches from heat for 2 to 3 minutes or until tender. Drizzle with lemon juice and olive oil.

    Zucchini Chips


     
     
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