• prep: 10 min
  • cook: 20 min
  • total: 30 min
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  • servings:
  • Ingredients

    • 2 pounds summer squash (I used zucchini and yellow summer squash)
    • 3 tablespoons extra virgin olive oil
    • Salt and pepper
    • ½ cup finely grated Parmesan cheese
    • ½ cup fresh bread crumbs
    • 2 tablespoons minced parsley (or other favorite herb)

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 246 % Daily Value *
    • Total Fat: 17 g 26.2%
    • Saturated Fat: 4 g 22.4%
    • Trans Fat: 0 g %
    • Cholesterol: 9 mg 2.87%
    • Sodium: 324 mg 13.48%
    • Calcium: 133 mg 13.34%
    • Potassium: 141 mg 4.02%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.39%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 17 g %
    • Dietary Fiber: 2 g 9.96%
    • Sugar: 1 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 35.75%
    • Vitamin C 15.65%
    • Vitamin D 0.53%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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