Crostini with Zucchini, Tomatoes and Olives
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(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
191
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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