Summary:

Zucchini and Carrot Crunch is a gluten free and primal recipe with 18 servings. For 23 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 41 calories. It works best as a hor d'oeuvre, and is done in around 45 minutes. This recipe from Foodista has 1 fans. A mixture of carrots, egg white, gf pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is not so spectacular. Raw Carrot Almond Crunch Maki, Warm Carrot Salad with Spiced Pepitan and Cashew Crunch, and Warm Carrot Salad with Spiced Pepitan and Cashew Crunch are very similar to this recipe.

Dietary Info:

Ingredients:

• 1 cup carrots - N/A
• 1 cup zucchini - N/A
• 1.5 cup parmesan cheese - N/A
• 1 egg white - N/A
• 1 garlic clove - N/A
• 1 pinch sea salt - N/A
• 0.5 tsp gf rosemary - N/A
• 0.5 tsp gf pepper - N/A

Instructions:

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