Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
753
Calories
23g
Protein
23g
Fat
113g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 small zucchini, sliced lengthwise
- 1/2 small red onion, thinly sliced
- 1 red pepper, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
- 1 tablespoon prepared pesto
- 4 slices Atkins bread, lightly toasted
- 2 (2 ounce) slices provolone cheese or smoked provolone
- =
Directions
1
1. Prepare a medium grill or heat broiler. Toss vegetables with oil, salt, oregano and pepper. Grill vegetables 2-3 minutes per side until crisp-tender and lightly charred.
2
2. Spread pesto on bread slices. Layer vegetables on 2 slices of bread. Lay cheese over vegetables. Grill, covered, 1 minute more for cheese to start to melt (or broil). Top with remaining bread slices.
Recipe sourced from
fandom