Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (1)
Zucchini Parmesan
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 15%
CARBS 18G19% OF CAL
2G FIBER14G OTHER3G TOTAL SUGAR
FAT 32G75% OF CAL
5G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced zucchini breaded and fried until golden, then topped with melted mozzarella and parmesan. Serve as an appetizer or main course alongside pasta or zucchini noodles.
mainitalian🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium zucchini squash ((approx. 6 inches))
- 1/2 cup avocado oil (or equivalent)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese (plus extra for topping)
- 1/2 cup grated mozzarella cheese
- 1/4 cup all purpose flour
- 1 large egg ((beaten))
- 1-2 tsp fresh chopped parsley to garnish ((optional))
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 15%
CARBS 18G19% OF CAL
2G FIBER14G OTHER3G TOTAL SUGAR
FAT 32G75% OF CAL
5G SAT27G 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
- 20m
- Cook
- 10m
- Sodium
- 228mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 289mg
- Calcium
- 106mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.