Zucchini pizza - BeeaaB - DrTavana

Name: Zucchini pizza
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: Squash, summer, zucchini, cooked 168 gr; Tomatoes, red, ripe, cooked 154 gr; Cheese, mozzarella, whole milk 100 gr; Cheese, parmesan, shredded 15 gr; Salt, table 0.5 tsp (2 gr); Spices, thyme, dried 1 tsp (1 gr); Spices, pepper, black 0.5 tsp (1 gr); Oil, olive, salad or cooking 0.5 Tbsp (3 gr)

Cook time in 30 minutes

Servings 3 Person

Point: 19

BeeaaB

Cheesy Zucchini Bites are a tasty appetizer!

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Zucchini pizza and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Female 30-year-old individual with a height of 175 centimeters, weight of 70 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

Carbohydrate

Protein

10%

Threonine

31%

Isoleucine

39%

Leucine

29%

Lysine

21%

Valine

37%

Tryptophan

60%

Histidine

28%

Tyrosine + Phenylalanine

42%

Methionine + Cysteine

23%

Fat

15%

Essential Fatty Acids (PUFA)

Omega-3

19%

Omega-6

MUFA

15%

SFA

26%

Cholesterol

10%

Fiber

Water

Total Sugar

Vitamins

vitamin c

25%

Thiamine vitamin b1

Riboflavin vitamin b2

13%

Niacin vitamin b3

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

Folate vitamin b9

Cobalamin vitamin b12

35%

Choline

vitamin a

17%

vitamin d

vitamin k

13%

vitamin e

Minerals

Calcium

25%

Iron

Magnesium

Sodium

37%

Zinc

18%

Selenium

13%

Potassium

11%

Phosphorus

27%

Manganese

13%

Copper

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Squash, summer, zucchini, cooked168 gr

Tomatoes, red, ripe, cooked154 gr

Cheese, mozzarella, whole milk100 gr

Cheese, parmesan, shredded15 gr

Salt, table0.5 tsp (2 gr)

Spices, thyme, dried1 tsp (1 gr)

Spices, pepper, black0.5 tsp (1 gr)

Oil, olive, salad or cooking0.5 Tbsp (3 gr)

Preparation

First, we set the oven to a temperature of 200 degrees so that it heats up. Spread greaseproof paper on the baking tray and cut 1 large zucchini (240 grams) into rings about two centimeters thick and place them on the tray. In a pan, fry 220 grams of tomatoes with half a tablespoon (3 grams) of olive oil until they become soft and puree. Add salt and black pepper and some thyme and mix together. Then pour a spoonful of tomato sauce on each slice of pumpkin. We cut the mozzarella cheese into small rectangular pieces and put a slice of cheese on each of the pumpkins, then we pour the grated Parmesan cheese and the rest of the thyme powder on it and put it in the oven for 20 minutes until the cheese melts and the pumpkin is cooked. Then take it out of the oven and serve it in a suitable dish.