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.