Crisp Bread Triangles with Tomatoes and Zucchini
Crisp Bread Triangles with Tomatoes and Zucchini - Lightning fast starter or imaginative snack with Mediterranean flair
Healthy, because
Even smarter
Nutritional values
This recipe is delicious but also incredibely easy to make. In just 25 minutes, you'll have a recipe filled with intestine-healthy dietary fiber and 40 percent of your daily requirement of cell protecting vitamins A, C and E.
Add some fresh herbs such as chopped parsley, thyme leaves or finely chopped basil, for added flavor and nutrients.
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 121 mg |
Ingredients
- Ingredients
- 1 egg
- ¼ cup
- salt
- peppers
- 2 slices Whole Wheat Toast
- 2 Zucchini
- 9 ozs Cherry tomatoes
- 2 Tbsps olive oil
- coarsely ground peppers
Kitchen utensils
Preparation steps
Whisk together the egg and milk, season with salt and pepper and place in a shallow bowl.
Halve bread slices diagonally, put in the egg mixture and let soak, turning occasionally, until they have absorbed the liquid.
Meanwhile, rinse zucchini, wipe dry, halve lengthwise and cut crosswise into 1 cm (approximately 1/2-inch) thick slices.
Rinse the tomatoes and cut half of them into halves.
In a large non-stick pan, heat 1 tablespoon olive oil over low heat. Add the soaked bread triangles and fry until golden brown on both sides, about 3 minutes per side.
While the bread triangles are frying, heat the remaining oil in a large pot and add the zucchini. Cover and cook over medium heat until tender, about 6 minutes, then add all the tomatoes. Season with salt and pepper. Season the fried bread triangles and vegetables with coarsely ground pepper and serve.
