10 Ingredients
  • 6 to 8 large zucchini, roughly 4 pounds
  • 1 cup extra-virgin olive oil, divided
  • Sea salt, preferable gray salt and freshly ground black pepper
  • 6 cloves minced garlic
  • 1/2 teaspoon red chili flakes
  • 2 lemons juiced
  • 2 tablespoon freshly chopped parsley leaves
  • 2 tablespoon freshly chopped basil leaves
  • 6 tablespoons toasted pine nuts, optional
  • Shaved Parmesan, to taste
Nutrition
168
8% daily value
14 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

25% 16

Saturated

11% 2

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

2% 6

Carbs (net)

- 4

Fiber

8% 2

Sugars

- 4

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

18% 436

Calcium

3% 32

Magnesium

7% 31

Potassium

9% 444

Iron

4% 1

Zinc

5% 1

Phosphorus

9% 65

Vitamin A

2% 21

Vitamin C

38% 35

Thiamin (B1)

7% 0

Riboflavin (B2)

12% 0

Niacin (B3)

5% 1

Vitamin B6

22% 0

Folate equivalent (total)

10% 41

Folate (food)

- 41

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

16% 2

Vitamin K

22% 27
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