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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Zucchini and Carrot Crunch

 
One serving costs about $0.23

$0.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

18 gluten-free,primal,gluten free,primal antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:31%

Spoonacular Score: 31%

 

Zucchini and Carrot Crunch could be just the gluten free and primal recipe you've been looking for. One serving contains 38 calories, 3g of protein, and 2g of fat. This recipe serves 18 and costs 23 cents per serving. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. Head to the store and pick up gf rosemary, zucchini, garlic clove, and a few other things to make it today. It works best as a hor d'oeuvre, and is done in around about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 30%. Similar recipes include Raw Carrot Almond Crunch Maki, Warm Carrot Salad with Spiced Pepitan and Cashew Crunch, and Zucchini-olive Oil Cake With Lemon Crunch Glaze.

Ingredients

Servings:
1 cup
1 cup carrots
carrots
1 cup
1 cup yellow zucchini
yellow zucchini
1.5 cups
1.5 cups parmesan cheese
parmesan cheese
1
1  egg white
egg white
1
1  garlic clove
garlic clove
1 pinch
1 pinch sea salt
sea salt
0.5 tsps
0.5 tsps dried rosemary
dried rosemary
0.5 tsps
0.5 tsps black pepper
black pepper
1 cup carrots
1 cup
carrots
1 cup yellow zucchini
1 cup
yellow zucchini
1.5 cups parmesan cheese
1.5 cups
parmesan cheese
1  egg white
1
egg white
1  garlic clove
1
garlic clove
1 pinch sea salt
1 pinch
sea salt
0.5 tsps dried rosemary
0.5 tsps
dried rosemary
0.5 tsps black pepper
0.5 tsps
black pepper

Equipment

baking paper
baking paper
baking sheet
baking sheet
oven
oven
baking paper
baking paper
baking sheet
baking sheet
oven
oven


Instructions

Preheat oven to 400 F Combine all ingredients together and with a tablespoon drop batter on a baking sheet lined with parchment paper Bake until slightly golden about 15 minutes depending on your oven

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.23
Ingredient
1 cup carrots
1 cup yellow zucchini
1.5 cups parmesan cheese
1 egg white
1 garlic clove
½ teaspoons dried rosemary
½ teaspoons black pepper
Price
$0.22
$0.36
$3.16
$0.18
$0.07
$0.07
$0.03
$4.09

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
38 Calories
3g Protein
2g Total Fat
1g Carbs
4% Health Score
Limit These
Calories
38
2%

Fat
2g
3%

  Saturated Fat
1g
9%

Carbohydrates
1g
0%

  Sugar
0.59g
1%

Cholesterol
5mg
2%

Sodium
143mg
6%

Get Enough Of These
Protein
3g
7%

Vitamin A
1268IU
25%

Calcium
103mg
10%

Phosphorus
63mg
6%

Selenium
2µg
3%

Vitamin B2
0.05mg
3%

Vitamin C
1mg
2%

Zinc
0.27mg
2%

Manganese
0.03mg
2%

Vitamin B12
0.1µg
2%

Vitamin B6
0.03mg
2%

Magnesium
6mg
2%

Potassium
52mg
2%

Vitamin K
1µg
1%

Fiber
0.3g
1%

covered percent of daily need

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