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Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese

Ben Fink
Prep time 15 mins
Yield Makes 8 servings (serving size: 3 rounds)

Ingredients

  • 2 zucchini
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces sun-dried tomatoes, packed in oil (about 24)
  • 3 ounces goat cheese
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 86
  • fat 7 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 1 g
  • protein 3 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 103 mg
  • calcium 27 mg

How to Make It

  1. Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.

  2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

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