Directions:
- In a zip-lock bag toss zucchini , salt and paprika. Pour into an 8x8 cooking dish.
- Bake 30 minutes or until zucchini is tender, stirring occasionally.
- Sprinkle cheese and remaining paprika over top.
- Bake 2 minutes or until cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 22.26 Kcal (93 kJ) | ||
| Calories from fat | 0.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 396.03mg | 17% | |
| Potassium | 57.88mg | 1% | |
| Total Carbs | 0.93g | 0% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 4.8g | 10% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 138.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 95.38 Kcal (399 kJ) | ||
| Calories from fat | 1.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Cholesterol | 10.89mg | 1% | |
| Sodium | 1696.53mg | 17% | |
| Potassium | 247.96mg | 1% | |
| Total Carbs | 3.99g | 0% | |
| Sugars | 0.7g | 1% | |
| Dietary Fiber | 1.89g | 2% | |
| Protein | 20.55g | 10% | |
| Vitamin C | 12mg | 5% | |
| Iron | 0.5mg | 1% | |
| Calcium | 591.8mg | 14% | |
* 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.
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