Zucchini and Mozzarella Tarts
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 64.6 μg | (108 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 323 mg | (8 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 1 Zucchini
- 2 organic lemons
- 1 scoop Mozzarella (125 grams)
- 1 bunch Arugula
- Pastry flour (for the work surface)
- salt
- freshly ground peppers
- 4 Tbsps olive oil
Preparation steps
1.
Thaw the pastry. Preheat the oven to 200°C (approximately 400°F) convection. Rinse the zucchini, trim and cut or shave into thin slices. Rinse the lemons in hot water, wipe dry and cut into thin slices. Drain the mozzarella well and tear into pieces. Trim arugula, rinse and spin dry.
2.
Roll the pastry on a floured work surface and cut into 4 (6 x 16 cm/ approximately 2 1/2 x 6 1/2 inch) rectangles. Place on a parchment paper-lined baking sheet. Cover with the zucchini and lemon slices, season with salt and pepper, drizzle with 2 tablespoons olive oil and bake in the preheated oven until golden brown, about 20 minutes. Top with the arugula and mozzarella and serve drizzled with the remaining oil.
