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.
Yield: 1
Zucchini with tomato sauce
The zucchini with tomato recipe is a simple one that can be served as an accompaniment to meat or fish or as a base for pasta, rice, or mashed potatoes. Last night I got caught up in doing things and my nephew came over for dinner; since I didn't have much in the fridge, I decided to make do with what I could find.
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
5 minutes
Total Time
45 minutes
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 286Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 25mgSodium 600mgCarbohydrates 16gFiber 3gSugar 6gProtein 12g