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    You are in: Home / Recipes / Zucchini and Carrot Layer Recipe
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    Zucchini and Carrot Layer

    Average Rating:

    1 Total Reviews

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    • on April 17, 2013

      This recipe is very good. I used baby carrots and zucchini. Since I couldn't find almond flour, I pulverized almonds into a fine powder. I also cut the recipe in half as there are only 3 of us eating it, and I wasn't sure as to how well it would freeze. We enjoyed the flavoring of the Italian dressing mix with the zucchini and carrots. Made for PAC tag.

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    Nutritional Facts for Zucchini and Carrot Layer

    Serving Size: 1 (105 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 58.4
     
    Calories from Fat 18
    32%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 191.9 mg
    7%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.4 g
    21%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    almond flour

    Rice Crumbs

    dried Italian seasoning

    Braggs liquid aminos

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