The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (97)
Baked Zucchini Recipe with Parmesan and Thyme
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 8%
CARBS 2G9% OF CAL
0G FIBER0G SUGAR2G OTHER
FAT 8G78% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp zucchini sticks with a golden parmesan and herb crust, baked until tender. Italian-flavored and best served hot, great alongside any main or with tzatziki dip.
sideitalian🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 to 4 zucchini (trimmed and cut length-wise into quarters (sticks))
- Extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 2 tsp fresh thyme leaves (no stems)
- 1 tsp dried oregano
- 1/2 tsp sweet paprika
- 1/2 tsp black pepper
- pinch kosher salt
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 8%
CARBS 2G9% OF CAL
0G FIBER0G SUGAR2G OTHER
FAT 8G78% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 293mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 51mg
- Calcium
- 115mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.