Italian Zucchini And Squash

1. Preheat oven to 375 degrees F.

2. In a large bowl, toss all of the ingredients together until well coated.

3. Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).

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Nutrient	Quantity
Total fats	6.432 g
Protein	8.9082 g
Carbohydrates	16.6762 g
Energy	160.22 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4043 g
Water	86.2086 g
Aspartic acid	0.0986 g
Calcium, Ca	176.62 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0016 g
Fiber, total dietary	0.242 g
Fatty acids, total saturated 22:0	0.0144 g
Carotene, beta	8.2 g
Niacin	0.2703 mg
Vitamin A, RAE	14.3 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	0.0661 g
Riboflavin	0.0243 mg
Tocopherol, beta	0.056 mg
Fatty acids, total polyunsaturated 15:0	0.0024 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3528 g
Fatty acids, total saturated 20:1	0.0424 g
Glutamic acid	0.1184 g
Sodium, Na	943.46 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0287 g
Total lipid (fat)	6.432 g
Manganese, Mn	0.0663 mg
Fructose	4.04 g
Proline	0.0275 g
Fatty acids, total saturated 16:0	0.7234 g
Fatty acids, total saturated 8:0	0.0112 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.2064 g
Sucrose	0.456 g
Choline, total	5.72 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0016 g
Fatty acids, total polyunsaturated 18:1 t	0.0016 g
Sugars, total	7.628 g
Serine	0.0348 g
Fatty acids, total saturated 10:0	0.0252 g
Fatty acids, total saturated 18:0	0.2952 g
Fatty acids, total saturated 20:4 undifferentiated	0.0016 g
Vitamin B-6	0.0952 mg
Selenium, Se	10.006 g
Ash	3.775 g
Fatty acids, total saturated 18:1 undifferentiated	1.6016 g
Pantothenic acid	0.0807 mg
Phenylalanine	0.0315 g
Fatty acids, total polyunsaturated 22:1 c	0.0008 g
Copper, Cu	0.0405 mg
Thiamin	0.0288 mg
Retinol	7.8 g
Methionine	0.015 g
Iron, Fe	1.3738 mg
Carbohydrate, by difference	16.6762 g
Phosphorus, P	170.06 mg
Folate, total	11.8 g
Tocopherol, gamma	3.688 mg
Fatty acids, total saturated 4:0	0.0324 g
Fatty acids, total saturated 22:1 undifferentiated	0.0008 g
Alanine	0.0392 g
Cholesterol	4 mg
Valine	0.0407 g
Fatty acids, total saturated 18:2 undifferentiated	2.2565 g
Glycine	0.0347 g
Glucose (dextrose)	2.832 g
Fatty acids, total saturated 14:0	0.1044 g
Zinc, Zn	0.8306 mg
Isoleucine	0.0344 g
Tocopherol, delta	0.944 mg
Fatty acids, total saturated 12:0	0.0287 g
Fatty acids, total polyunsaturated	2.6632 g
Fatty acids, total polyunsaturated 17:1	0.0024 g
Leucine	0.0542 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Vitamin A, IU	147.6 IU
Folate, DFE	11.8 g
Tryptophan	0.0101 g
Vitamin C, total ascorbic acid	7.502 mg
Phytosterols	13.6 mg
Fatty acids, total polyunsaturated 16:1 c	0.0056 g
Fatty acids, total polyunsaturated 18:1 c	1.3424 g
Fatty acids, total saturated 20:0	0.0168 g
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.0225 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	10.08 g
Fatty acids, total saturated	1.3067 g
Histidine	0.0194 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0136 g
Fatty acids, total monounsaturated	1.676 g
Threonine	0.0241 g
Folate, food	11.8 g
Fatty acids, total polyunsaturated 17:0	0.004 g
Fatty acids, total polyunsaturated 24:0	0.0056 g
Vitamin E (alpha-tocopherol)	3.432 mg
Fatty acids, total trans	0.0136 g
Fatty acids, total trans-monoenoic	0.0016 g
Magnesium, Mg	18.46 mg
Lysine	0.0476 g
Potassium, K	292.98 mg
Cystine	0.0112 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	0.25 cup	74	8	1
Zucchini	2	4.62	0.6842	0.088
Yellow squash	2	0	0	0
italian salad dressing	0.33 cup	81.6	7.992	5.344