Zucchini Fritter Tomato Stacks
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
This low cal entree will transport your taste buds to Italy!
  • 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
  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
Recipe by Nutrition Twins at https://nutritiontwins.com/zucchini-fritter-tomato-stacks/