Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (15)
Hasselback Zucchini with Lemon, Basil, and Feta
NUTRITION · PER SERVING43M COOK
CAL 5%·PRO 5%
CARBS 1G5% OF CAL
0G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 10G87% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced zucchini layered and baked with lemon, fresh basil, and tangy feta cheese. A quick, elegant side dish that works for weeknight dinners or special occasions.
sidemediterraneansalad⚙️ food processor🔥 oven🌀 blender♨️ grillgluten freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large zucchini squash
- 2-4 TBSP feta cheese ((finely crumbled))
- 1-2 TBSP fresh chopped basil
- 1/8 tsp garlic powder
- 1/8 tsp paprika
- 1/8 tsp red pepper flakes ((optional))
- 1-2 tsp lemon juice
- olive oil (to taste)
- salt (to taste)
At a glance
PER SERVING · TIME 43M
CAL 5%·PRO 5%
CARBS 1G5% OF CAL
0G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 10G87% OF CAL
2G SAT7G 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
- 8m
- Cook
- 35m
- Sodium
- 706mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 39mg
- Calcium
- 50mg
- Iron
- 0.17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 706MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.