Courgette and Squash Tacos

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Courgette and Squash Tacos
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
229
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie229 kcal(11 %)
Protein4.95 g(5 %)
Fat10.4 g(9 %)
Carbohydrates30.66 g(20 %)
Sugar added0 g(0 %)
Roughage1.63 g(5 %)
Vitamin A73.73 mg(9,216 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.17 mg(15 %)
Niacin1 mg(8 %)
Vitamin B₆0.29 mg(21 %)
Folate41.56 μg(14 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26.8 mg(28 %)
Potassium403.83 mg(10 %)
Calcium68.32 mg(7 %)
Magnesium27.22 mg(9 %)
Iron0.64 mg(4 %)
Iodine0.09 μg(0 %)
Zinc0.48 mg(6 %)
Saturated fatty acids4.07 g
Cholesterol20 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tablespoon
extra virgin olive oil
3 cups
diced zucchini
2 cups
1
shallot (finely sliced)
1 clove
garlic (minced)
kosher salt (to taste)
freshly ground Black pepper (to taste)
8
½ cup
2 tablespoons
scallions (finely sliced)

Preparation steps

1.
Heat olive oil in a large nonstick skillet over high heat. Add the zucchini, summer squash, and shallot and saute until softened and lightly browned. Add the garlic and season with salt and pepper and cook for an additional minute. Remove from heat.
2.
Heat a small nonstick skillet on high heat. Spray with cooking spray and add a tortilla. Spray the top side of the tortilla with cooking spray. Lightly toast the tortilla, turning once, and set aside. Repeat with the remaining tortillas.
3.
Spoon a portion of zucchini filling into a toasted taco, top with a dollop of sour cream and sprinkle with green onions. Repeat for the remaining tacos and serve.