4 Serves
30 Mins
Wash the zucchini and slice them into half-inch thick rounds or planks using a chef's knife on a cutting board.
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Vitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
167 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
369 mg / 4,700 mgSodium
83 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
4 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Brush the zucchini slices lightly with grapeseed oil and season with salt if desired.
Preheat a grill pan over medium-high heat and grill the zucchini for 3 to 4 minutes per side until tender and marked with char lines.
In a small saucepan, combine the balsamic vinegar and honey, simmering over medium heat until the mixture thickens into a syrupy glaze.
Arrange the grilled zucchini on a serving dish, crumble the goat cheese over the top, and drizzle with the prepared balsamic-honey syrup.
25
g95
g20
g
Yemeni
