Zucchini & Apricot Bruschetta
74 reviewsBruschetta is one of the simplest and quickest recipe you can cook !
5 minutes
Prep time
467 cal.
Per serving
Ingredients
Make sure you have...
Utensils
Toaster, Peeler
recipe
Step 1
Toast the slices of bread (either in a toaster or in the oven on the broiler setting).
Step 2
Rince the zucchini and cut them into thin slices.
Step 3
Rince the apricots and cut them into wedges.
Step 4
Once the bread is toasted, spread hummus on it. Add zucchinis, apricots, almonds and basilic on each toast.
Step 5
Season and add a drizzle of olive oil. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 467 cal. |
| Fat | 21 g |
| Carbohydrates | 56 g |
| Protein | 15 g |
| Fiber | 11 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Zucchini & Apricot Bruschetta" contains 467 Energy, 21 g of Fat, 56 g of Carbohydrates, 15 g of Protein, 11 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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