
Ingredients
3 medium zucchini or yellow squash
2 green onions
10 sprigs fresh parsley
½ cup grated Parmesan cheese
Steps
- Preheat oven to 400°F.
- Gently scrub and rinse zucchini or yellow squash and slice in half lengthwise. Place each half skinside down on a baking sheet.
- Rinse and chop parsley and green onions. Mix parsley, green onions, and Parmesan cheese together in a mixing bowl.
- Cover the top of each squash with the cheese mixture.
- Bake the squash for approximately 20 minutes or until tender and cheese has browned.
Nutrition Facts |
|
Serving Size 1/2 squash with topping (111g) | 6 servings per container |
Amount per serving | |
Calories 45 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 5% |
Trans Fat 0g | |
Cholesterol 5mg | 2% |
Sodium 125mg | 5% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Includes 0g Added Sugars | 0% |
Protein 3g | |
Vitamin D 0mcg | 0% |
Calcium 77mg | 6% |
Iron 1mg | 6% |
Potassium 292mg | 6% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
UF/IFAS Extension Family Nutrition Program. UF/IFAS Extension Family Nutrition Program Website. Baked Zucchini with Parmesan Cheese. Recipe source: *Adapted from a Chef David Bearl recipe.. Available at familynutritionprogram.org. Access date: 09-05-2024.