6 Ingredients
  • 1 1/2 lb zucchini (about 3 large)
  • 1 1/4 teaspoons salt
  • 1/2 lb arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
  • 1 oz Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon black pepper
Nutrition
128
6% daily value
5 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

16% 10

Saturated

11% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

2% 6

Carbs (net)

- 4

Fiber

8% 2

Sugars

- 4

Sugars, added

- 0

Protein

10% 5

Cholesterol

1% 4

Sodium

19% 454

Calcium

16% 162

Magnesium

12% 49

Potassium

11% 530

Iron

7% 1

Zinc

7% 1

Phosphorus

16% 115

Vitamin A

9% 79

Vitamin C

35% 31

Thiamin (B1)

7% 0

Riboflavin (B2)

14% 0

Niacin (B3)

5% 1

Vitamin B6

20% 0

Folate equivalent (total)

19% 77

Folate (food)

- 77

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

7% 1

Vitamin E

10% 2

Vitamin K

50% 60

Sugar alcohols

- 0

Water

- 172
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