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    You are in: Home / Recipes / Zucchini and Tomato Parmesan Recipe
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    Zucchini and Tomato Parmesan

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 11, 2011

      Simple and flavoursome, I made this for dinner and we enjoyed this fresh and tasty dish so quickly prepared after a long day at work. I tossed it with penne before sprinkling with grated parmesan. Didn't have green onions so simply omitted them, I'll try it with them another time but felt that this presented well even without them.
      Thank you, lovely recipe that I will make again!

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    • on January 18, 2011

      This was really good. I had fresh zucchini, tomatoes, green onions and parsley that needed to be used and I found this recipe using the Recipe Sifter. I made the dish as instructed and it was great, but I love pesto so I added a spoonful and it made it even better! I also added a little bit of tomato sauce, cooked some cut up chicken and added it and served it over penne pasta. It was a great dish and I will make it again!

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    • on April 12, 2010

      This is a nice and flavorful veggie dish! I left out the green onion, otherwise made as specified. Quick and easy to make with great flavor from the parmesan and garlic - thanks for sharing your recipe! Made for Spring PAC 2010

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    Nutritional Facts for Zucchini and Tomato Parmesan

    Serving Size: 1 (130 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 118.9
     
    Calories from Fat 67
    56%
    Total Fat 7.4 g
    11%
    Saturated Fat 2.7 g
    13%
    Cholesterol 11.0 mg
    3%
    Sodium 206.6 mg
    8%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.5 g
    18%
    Protein 6.9 g
    13%

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