Zucchini Fritter Tomato Stacks

  October 15, 2014  |    Blog>Recipes

If you’re looking for a healthy and satisfying meal that makes use of the flavors and ingredients of the Mediterranean (really, who isn’t?!—it is all about fresh ingredients and eating patterns that are associated with health and longevity), look no further. These Zucchini Fritter Tomato Stacks are filling and comforting, and even though they’re topped off with a dollop of pesto, you have an Italian flavored dish that keeps you fitting in your skinny jeans. In fact, an entire whole stack clocks in at only 150 calories!

 

 

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What makes this stack a top tier entrée?

 

Zucchini- a great source of vitamin C, which is essential for protecting cells from damage and helps to build collagen keep it elastic and youthful. Hello healthy skin!

Tomato- bursting with phytonutrients, this fruit fights against diseases like cancer and heart disease.

 

Egg- a fabulous source of choline, a nutrient that plays a role in important processes like building DNA and sending signals to the brain. And of course, eggs add satiating protein to this meal to stave off hunger and energy dips.

 

 

Zucchini “Fritter” Tomato Stacks

 

When the stacks are assembled, they look so colorful and fresh, which makes them prefect for entertaining! Serving these stacks to guests will keep them oohing and ahhing. The fact that these stacks are such a cinch to make will be your little secret. From start to finish it takes only 15 minutes, so you will be drifting away to the heart of Italy in no time, even if it’s only in your imagination.

 

 

 

Serves 2

Ingredients

 

2, 6 -inch Zucchini

 

2 eggs, beaten (We use Eggland’s Best eggs because they have 25% less saturated fat than other eggs and they’re the only egg with 4X the vitamin D and double the omega 3s of other eggs!)

 

2 medium tomatoes

 

Pesto, for garnish

 

Directions

 

Shred/chop zucchini into matchstick sized pieces. Combine zucchini with beaten eggs. Spritz a pan with oil from a spray jar over medium high heat, drop several tablespoons of the zucchini batter, forming a circular “fritter” shape . Cook for about a minute, then flip, cooking on the other side for a minute more. Slice clean tomatoes into discs. After the fritters are cooked, alternate between tomato slices and fritters to complete a stack. Top with your favorite pesto for garnish and an Italian flair!

 

Nutrition Information for one serving (1/2 of the recipe):

Calories: 150          Carbs: 9 g       Protein: 10 g             Fat: 8 g        Sat. fat:2 g      Unsat. Fat: 6 g           Fiber: 3 g        Sugar: 7 g     Sodium: 111 mg

 

The Nutrition Twins work with Eggland’s Best eggs to help people improve their diets.

Zucchini Fritter Tomato Stacks
 
Prep time
Cook time
Total time
 
This low cal entree will transport your taste buds to Italy!
Author:
Serves: 2 servings
Ingredients
  • 2, 6 -inch Zucchini
  • 2 eggs, beaten (We use Eggland’s Best eggs because they have 25% less saturated fat than other eggs)
  • 2 medium tomatoes
  • Pesto, for garnish
Instructions
  1. Shred/chop zucchini into matchstick sized pieces.
  2. Combine zucchini with beaten eggs.
  3. Spritz a pan with oil from a spray jar over medium high heat, drop several tablespoons of the zucchini batter, forming a circular “fritter” shape .
  4. Cook for about a minute, then flip, cooking on the other side for a minute more.
  5. Slice clean tomatoes into discs.
  6. After the fritters are cooked, alternate between tomato slices and fritters to complete a stack.
  7. Top with your favorite pesto for garnish and an Italian flair!
Nutrition Information
Serving size: ½ recipe Calories: 150 Fat: 8 g Saturated fat: 2.0 g Unsaturated fat: 6 g Trans fat: 0 g Carbohydrates: 9 g Sugar: 7 g Sodium: 111 mg Fiber: 3 g Protein: 10 g Cholesterol: 175 mg

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