Don't miss another issue…      Subscribe

Baked Zucchini / Eggplant

 

Fast and simple but simply delicious with few calories!!!!
63

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

2 whole zucchini
or eggplant cut in thin slices
*
100 grams bread crumbs
1 bunch italian parsley
finely chopped
1 dash salt
*
2 cloves garlic
crashed
1 dash olive oil, extra-virgin
*

Directions

Cut the zucchini lengthwise put it on a baking tray. In a bowl put the breadcrumbs, the garlic, the salt and the parsley and mix well and place some of this mixture on each slice and sprinkle over some olive oil and bake for 30 minutes at 150 degree or until the zucchini are cooked.

The same recipe can be used on eggplants. Obviously one must remember that eggplants have an acidic taste so before using it slice it and dash every layer with coarse salt and leave it for 2hrs then rinse every serving and you’ll notice that the acidity had left now you can follow the recipe of the zucchini.

If you have any remaining s of the mixture you can put it in a container that is airtight in the fridge but first you must let it dry in the sun and use it when there is the need.

 

* not incl. in nutrient facts

Add review

 

 

Comments

facebook_537432346

I want to try this with gluten-free bread crumbs. I will have to let my bread get stale to make some!

over 10 years ago

Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 11012% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 192mg 8%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 25% Vitamin C 36%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed