Spend with Pennies · by Holly Nilsson★ 5.0 (6)
Zucchini Toast
NUTRITION · PER SERVING20M COOK
CAL 13%·PRO 18%
CARBS 30G48% OF CAL
2G FIBER0G ADDED2G INTRINSIC26G OTHER2G TOTAL SUGAR
FAT 10G37% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted bread topped with roasted zucchini, ricotta, and fresh dill. A light, fresh appetizer or snack that showcases summer vegetables.
starteramerican🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 slices sourdough bread
- 1 clove garlic
- 1 medium zucchini (thinly sliced (¼" thick))
- 1 tablespoon olive oil (or as needed)
- ½ teaspoon Italian seasoning
- salt and black pepper
- 1 cup ricotta cheese
- fresh dill (and chopped parsley for serving, optional)
At a glance
PER SERVING · TIME 20M
CAL 13%·PRO 18%
CARBS 30G48% OF CAL
2G FIBER0G ADDED2G INTRINSIC26G OTHER2G TOTAL SUGAR
FAT 10G37% OF CAL
5G 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
- 10m
- Sodium
- 487mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 427mg
- Calcium
- 159mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 487MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.