Directions:
- Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable.
- Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours.
- When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.13 Kcal (210 kJ) | ||
| Calories from fat | 21.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 4% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 2% | |
| Sodium | 345.66mg | 14% | |
| Potassium | 60.91mg | 1% | |
| Total Carbs | 3.21g | 1% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 94.7mg | 9% | |
* 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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