Zucchini Tortilla Bites

Diet and nutritionDiet and meal planningGluten-free dietDialysis dietCKD diet
Zucchini Tortilla Bites: Crunchy tortilla triangles topped with sautéed zucchini and arugula. Light, tasty, and perfect as an appetizer or snack.
Meal TypeAppetizer, Dinner, Lunch, Side dish, Snack 
DietsLow fat, Low phosphorus, Low potassium, Low protein, Low sodium, Nut free 
Ingredients
Yield:
Serves 4
  • 2 corn tortillas, cut into triangles
  • 2 tsps. vegetable oil
  • 1 zucchini, peeled into ribbons/noodles
  • 1 cup arugula, washed
  • 1 lime, juice and zest
  • 2 tablespoons fresh cilantro, chopped
  • Pinch red chili pepper flakes, optional
Zucchini Tortilla Bites
Directions
Prep: 20 min, Cook: 20 min, Total: 40 min
  1. Set the oven to 375 degrees Fahrenheit and place the corn tortilla triangles on a baking sheet.
  2. Place into the oven and cook the tortilla triangles for 8 to 10 minutes, or until they are crisp.
  3. Meanwhile, heat the vegetable oil in a skillet over medium-high heat.
  4. When ready, add the zucchini ribbons, the arugula, and the lime zest and juice. Cook until the vegetables have softened and the liquid has evaporated, about 5 to 8 minutes.
  5. Then, take the tortilla triangles out of the oven and transfer them to a serving platter. Place a tablespoon of the cooked vegetables on top. Sprinkle with cilantro and red chili pepper flakes as desired. Serve and eat.
Nutritional Information
  • Calories 66
  • Carbohydrates 9.8 g
  • Dietary Fiber 2 g
  • Protein 1.9 g
  • Fat 2.9 g
  • Saturated Fat 0.5 g
  • Sodium 13.8 mg
  • Potassium 271.2 mg
  • Calcium 36.5 mg
  • Phosphorus 74.2 mg