It is a low-calorie dish because tomatoes and zucchini, in addition to being very nutritious, do not contain fat. The olive oil contributes the most calories, with each 10gr (approximately one tablespoon) providing 100kcal. We can control our contribution by controlling the oil we use.
- 2 zucchini
- 4 ripe tomatoes
- 1 clove garlic
- A piece of ginger
- A chilli
- 50 ml virgin olive oil (approximately)
- Himalayan salt and ground pepper
- It is not necessary to peel the zucchini before dicing it (better if they are organic)
- Grate the garlic clove and the chilli finely.
- The tomatoes are grated.
- Heat the oil in the pan, then add the zucchini cubes, season, and brown. Add the garlic, ginger, and split the chilli in half (depending on whether we want it more or less spicy, when releasing the seeds it stings more than if we put it whole).
- Add the tomato and sauté for a few minutes. Allow it to reduce for 5 to 10 minutes (depending on the amount of water in the tomato) over medium / high heat, stirring frequently to prevent it from sticking. We adjust the salt point, and that's all there is to it.
Amount Per Serving Calories 286Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 25mgSodium 600mgCarbohydrates 16gFiber 3gSugar 6gProtein 12g