Baked Parmesan Zucchini Recipe

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Ingredients:

Serving

8 small zucchini , halved lengthways
4 roma tomatoes, chopped
2 garlic cloves, crushed
1 red chili pepper , deseeded and finely chopped
1 tsp rosemary, finely chopped
2 tbsp olive oil
4 tbsp breadcrumbs
6 tbsp parmesan cheese, grated

Directions:

Heat the oven to 400°F
Mix the breadcrumbs and parmesan together.
Scoop the seeds from the middle of each zucchini half with a teaspoon so that you have 16 'boats'.
Put in one large or two smaller ovenproof dishes and season.
Mix together the tomatoes, garlic, chili and rosemary with the olive oil and season.
Pile the mixture into the zucchini halves then cover the dishes with foil. Bake for 30 minutes or until tender, then remove the foil and scatter the breadcrumb mix over.
Drizzle with olive oil and bake for another 20 minutes until golden and crisp.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.31 Kcal (550 kJ)
Calories from fat	84.14 Kcal
		% Daily Value*
Total Fat	9.35g	14%
Cholesterol	6.6mg	2%
Sodium	147.87mg	6%
Potassium	300.7mg	6%
Total Carbs	7.65g	3%
Sugars	2.81g	11%
Dietary Fiber	1.27g	5%
Protein	4.75g	9%
Vitamin C	32.9mg	55%
Iron	0.6mg	3%
Calcium	103.9mg	10%

Amount Per 100 g
Calories	104.02 Kcal (436 kJ)
Calories from fat	66.66 Kcal
		% Daily Value*
Total Fat	7.41g	14%
Cholesterol	5.23mg	2%
Sodium	117.15mg	6%
Potassium	238.23mg	6%
Total Carbs	6.06g	3%
Sugars	2.22g	11%
Dietary Fiber	1g	5%
Protein	3.76g	9%
Vitamin C	26mg	55%
Iron	0.5mg	3%
Calcium	82.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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