Zucchini Tortilla Bites

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.