|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- 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(µg)60
- sodium(mg)159
- Potassium(mg)549
- calcium(mg)40
- iron(mg)1
*Percent Daily Values are base on a 2,000 calorie diet
Zucchini Chips
Makes:
2
servings
Serving size:
1 1/4 cup
Prep
15 mins
Broil 2 mins
Broil 2 mins
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.
|
||||
