Barefeet in the Kitchen · by Mary Younkin★ 5.0 (1)
Parmesan Panko Baked Zucchini with Marinara
NUTRITION · PER SERVING—
CAL 26%·PRO 53%
CARBS 59G46% OF CAL
6G FIBER37G OTHER16G TOTAL SUGAR
FAT 22G38% OF CAL
9G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded and baked zucchini slices topped with Parmesan and served with marinara sauce. A lighter vegetarian side or appetizer.
sideamerican🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 large zucchini (sliced into thin sticks and then patted dry)
- 1 egg (lightly beaten)
- 1/2 cup panko crumbs
- 1/2 cup Parmesan (shredded)
- 1 tablespoon Italian seasoning
- kosher salt and fresh cracked pepper to taste
- Marinara sauce (warmed)
At a glance
PER SERVING
CAL 26%·PRO 53%
CARBS 59G46% OF CAL
6G FIBER37G OTHER16G TOTAL SUGAR
FAT 22G38% OF CAL
9G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2759mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 998mg
- Calcium
- 670mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2759MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.