Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
234
Calories
11g
Protein
19g
Fat
6g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds zucchini, sliced in ¼-inch thick rounds, about 4 medium
- salt and pepper
- ½ cup freshly grated Parmesan cheese, 2 ounces
- 2 tablespoons butter, melted
Directions
1
Butter a 10-inch pie plate or quiche pan.
2
Put the sliced zucchini in a medium pot and cover with water.
3
Bring to a boil and cook for 2 minutes; drain and rinse with cold water to stop cooking.
4
Arrange the zucchini in the pie plate in an overlapping circular pattern.
5
Season with salt and pepper between layers.
6
Top with Parmesan cheese and drizzle with melted butter.
7
Bake at 400°F for 30 minutes, then bake at 475°F for another 10 minutes until golden brown.
Recipe sourced from
fandom