Zucchini Tortilla Bites
- English
- Español
40mins
Appropriate for
Diets
- gluten-free
- halal
- kosher
- low-calorie
- low-carb
- low-cholesterol
- low-fat
- low-phosphorus
- low-potassium
- low-protein
- low-sodium
- nut-free
- vegan
- vegetarian
Ingredients
- 2 corn tortillas, cut into triangles
- 2 tsps. vegetable oil
- 1 zucchini, peeled into ribbons/noodles
- 1 cup arugula, washed
- 1 lime, juice and zest
- 2 tablespoons fresh cilantro, chopped
- - Pinch red chili pepper flakes, optional
Directions
Prep
20mins
Cook
20mins
Total
40mins
- Set the oven to 375 degrees Fahrenheit and place the corn tortilla triangles on a baking sheet.
- Place into the oven and cook the tortilla triangles for 8 to 10 minutes, or until they are crisp.
- Meanwhile, heat the vegetable oil in a skillet over medium-high heat.
- When ready, add the zucchini ribbons, the arugula, and the lime zest and juice. Cook until the vegetables have softened and the liquid has evaporated, about 5 to 8 minutes.
- Then, take the tortilla triangles out of the oven and transfer them to a serving platter. Place a tablespoon of the cooked vegetables on top. Sprinkle with cilantro and red chili pepper flakes as desired. Serve and eat.
Meal types
Nutritional information
- Calories 66
- Carbohydrates 9.8 g
- Dietary Fiber 2 g
- Protein 1.9 g
- Fat 2.9 g
- Saturated Fat 0.5 g
- Sodium 13.8 mg
- Potassium 271.2 mg
- Calcium 36.5 mg
- Phosphorus 74.2 mg