Crostini with Zucchini, Tomatoes and Olives

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Crostini with Zucchini, Tomatoes and Olives
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
191
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie191 cal.(9 %)
Protein8 g(8 %)
Fat6 g(5 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K25.9 μg(43 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.4 mg(29 %)
Folate60 μg(20 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C45 mg(47 %)
Potassium621 mg(16 %)
Calcium74 mg(7 %)
Magnesium77 mg(26 %)
Iron3.5 mg(23 %)
Iodine6 μg(3 %)
Zinc1.6 mg(20 %)
Saturated fatty acids0.9 g
Uric acid75 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
2
Ingredients
1 Zucchini
2 Tomatoes
2 shallots
1 tsp olive oil
1 garlic clove
salt
freshly ground peppers
1 dried crumbled chili pepper
6 slices Whole-grain baguette
6 black pitted Olives
How healthy are the main ingredients?
olive oilZucchiniTomatoshallotgarlic clovesalt

Preparation steps

1.

Rinse, trim and coarsely grate zucchini. Blanch tomatoes for a few seconds in boiling water, then rinse, peel, quarter, core and cut into small cubes. Peel shallots and garlic. Finely dice shallots.

2.

Heat olive oil in a pan over low heat. Add shallots and cook until translucent. Press garlic through a garlic press into the pan. Add zucchini and sauté briefly, then stir in the tomatoes. Season with salt, pepper and chile pepper. Bring to a boil. Toast baguette slices in a toaster or in the oven. Divide the zucchini-tomato mixture over baguette slices.

3.

Cut olives into slices and sprinkle on crostini.

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