Directions:
- Cut zucchini in half length-wise.
- In large skillet, cook onion in hot oil until tender, but not brown.
- Add zucchini halves, cut side up, sprinkle with salt, oregano and red pepper flakes.
- Top with tomato sauce, cover and cook just until tender, about 10 minutes.
- Sprinkle zucchini with parmesan cheese, top with provolone cheese slices cover and cook until the cheese begins to melt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.43 Kcal (1358 kJ) | ||
| Calories from fat | 185.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.63g | 32% | |
|---|---|---|---|
| Cholesterol | 44.62mg | 15% | |
| Sodium | 1527.57mg | 64% | |
| Potassium | 355.39mg | 8% | |
| Total Carbs | 16.76g | 6% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 18.3g | 37% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 1.4mg | 8% | |
| Calcium | 519.4mg | 52% | |
| Amount Per 100 g | |||
| Calories | 200.42 Kcal (839 kJ) | ||
| Calories from fat | 114.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 32% | |
|---|---|---|---|
| Cholesterol | 27.57mg | 15% | |
| Sodium | 943.67mg | 64% | |
| Potassium | 219.54mg | 8% | |
| Total Carbs | 10.35g | 6% | |
| Sugars | 4.58g | 30% | |
| Dietary Fiber | 1.14g | 7% | |
| Protein | 11.31g | 37% | |
| Vitamin C | 6mg | 16% | |
| Iron | 0.8mg | 8% | |
| Calcium | 320.8mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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