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Zucchini Chips
Ingredients
-
8
ounces green zucchini, bias sliced 1/4-inch thick
-
8
ounces yellow squash, bias sliced 1/4-inch thick
-
1/8
teaspoon salt
-
1/8
teaspoon black pepper
-
2
teaspoons vegetable oil
-
1
tablespoon lemon juice
-
2
teaspoons olive oil
Directions
1. Sprinkle zucchini and squash with salt and black pepper. Coat a 15x10x1-inch pan with vegetable oil. Arrange vegetables in a single layer on the pan.
2. Broil vegetables 4 to 5 inches from heat for 2 to 3 minutes or until tender. Drizzle with lemon juice and olive oil.
Nutrition Facts
(Zucchini Chips)
- Servings Per Recipe 2,
- Calories 122,
- Protein (gm) 2,
- Carbohydrate (gm) 9,
- Fat, total (gm) 10,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 389,
- Vitamin C (mg) 32,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Sodium (mg) 159,
- Potassium (mg) 549,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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