Zucchini Chips

Zucchini Chips

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From: Diabetic Living Magazine

Thin colorful slices of zucchini and summer squash cook up quickly under the broiler in this 20-minute side dish recipe.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 8 ounces zucchini, bias-sliced ¼ inch thick
  • 8 ounces yellow summer squash, bias-sliced ¼ inch thick
  • 2 teaspoons olive oil, divided
  • 1 tablespoon lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. Toss zucchini and yellow squash with 1 teaspoon of the olive oil. Arrange vegetables in a single layer on a foil-lined 15x10-inch baking pan.
  2. Broil vegetables 4 to 5 inches from heat for 2 to 3 minutes or until tender. Drizzle with remaining 1 teaspoon oil and the lemon juice and sprinkle with the salt and pepper.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 83 calories; 5 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 3 g protein; 50 mcg folate; 0 mg cholesterol; 7 g sugars; 398 IU vitamin A; 45 mg vitamin C; 43 mg calcium; 1 mg iron; 157 mg sodium; 557 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1 fat

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