August 9, 2013

Zucchini Tortilla Bites

Zucchini Tortilla Bites

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There are exactly three things I am super good at: 1) putting two words together to make one new word; 2) feeding friends during spontaneous gatherings, and 3) finding awesome substitutes for high-sodium ingredients.

And low and behold, all three of these highly-useful talents have finally come together in one small bite of food. The Zucchini Tortilla Bite.

It’s a snappetizer (snappy appetizer) that can be easily thrown together when unexpected guests arrive, wowing everyone with the pure geniusness (and tastiness) of stringy, melty zucchini used in place of salty cheese.

So I’m going to keep it short and spicy this Friday and just say one more thing. Make these. When you have guests, when you have hunger, when you have leftover vegetables in the fridge. Make them and feel free to make them your own.  Substitute other greens (or carrots, squash, cabbage) for the zucchini ribbons. Add a dollop or two of low-sodium Greek yogurt on the toasted tortillas before topping with the veggies. Kick up the heat or tone it down. Get the kids involved (or your kitchen phobic friend, partner, roommate, unexpected visitor). And enjoy these zerOMG bites ASAP.

Chow on.

ZUCCHINI TORTILLA BITES

Ingredients

  • 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

Directions

Set the oven to 375dg F and place the corn tortilla triangles on a baking sheet. Place into the oven and cook the tortilla triangles for 8 to 10 minutes, or until they are crisp.

Meanwhile, heat the vegetable oil in a skillet over medium-high heat. 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.

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.

 

Andy G August 9, 2013 at 3:45 pm

Wow. These look interesting. Zucchini is my favorite vegetable and I’m always looking for new ideas. Love this one. Great alternative.

sagers August 10, 2013 at 11:21 am

you are so good at all of those things and more! xoxo love this recipe, what a cool idea.

kristi@runkwrun.blogspot.com August 12, 2013 at 8:24 am

These look amazing! I can’t wait to try them. I have squash at home and will probably use this instead, but otherwise, zucchini it is for next time.

Tania August 13, 2013 at 8:54 pm

Looks super healthy and amazing! It would be great for parties or just having some friends over. Pretty simple to make too. Something I think I might just try to make.

Janet Sarandon August 15, 2013 at 10:57 pm

Wow! This is truly wonderlicious! I think I already like making my own words for delicious recipe like this. Zucchini is our favorite. My husband and kids really like it. I will definitely do this. 🙂

Charlie August 16, 2013 at 1:38 am

I love “snappetizer” , and when I make this I’m sure I’ll love it too. I’m trying to cut down on my dairy intake so substituting zucchini is inspired. Thanks for a great idea.

Alison August 23, 2013 at 4:15 am

These look interesting. Maybe will make them as a snack on the weekend. Think my hubby will like these.

Cherry Williams August 29, 2013 at 11:11 pm

I love love love your website. The theme looks so freshy and makes everything enjoyable to explore and read. And oh I like zuchini, this one’s a gold. Thanks for sharing the recipe.

Smithy August 30, 2013 at 3:35 pm

Hi Jess, You’ve done it again. Made my day. One dish I really really miss is nachos.
What a treat to try. Thanks!

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