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ZUCCHINI PUFFS

Serving Size 6    

  6 medium zucchini -- sliced 1/4" thick (NB 3 of zucchini depends on how thick topping is spread)
  1/3 cup grated Parmesan cheese
  1/3 cup mayonnaise
  1/2 teaspoon basil

Either peel zucchini or leave unpeeled. Slice zucchini into 1/4" rounds -
should get about 36 slices, give or take.
In small bowl, combine remaining ingredients.
Spread each slice with thin layer of mayonnaise mixture & place it
on broiler pan.
If making ahead, cover and refrigerate up to 24 hours.
Broil 5" from the heat

Per Serving (excluding unknown items): 136 Calories; 12g Fat (72.6% calories from fat);
4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 158mg Sodium. 
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

NOTES- The number of zucchini is a "guestimate". The original recipe called for just 2
and I made 2 1/2 zucchinis AND had about 1/2 of the topping left over.
So gauge your zucchini peeling and cutting accordingly!

Print Recipe

 

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