Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
20
High
Nutrition per serving
Calories302.5 kcal (15%)
Total Fat10.2 g (15%)
Carbs37.2 g (14%)
Sugars9.5 g (11%)
Protein17.1 g (34%)
Sodium836.1 mg (42%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

5mlOlive oil

3mlBalsamic vinegar

1gGarlic
crushed

51gZucchini
medium, peeled into long thin ribbons

1gpepper ground

50gRye Bread
1 wrap per serve, or wholemeal

40gCheddar cheese reduced fat
15% fat, coarsely grated

0.3 x 400gTomatoes diced canned
any type, drained

55gCarrot
medium, peeled into long thin ribbons

22gBaby spinach

1 cuprocket
any type
Instructions
Step 1
Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
Step 2
Using a fork, whisk together the olive oil, vinegar and garlic in a bowl. Add the zucchini and season with pepper. Toss to combine, then set aside, tossing occasionally.
Step 3
Lay a mountain bread on the baking tray and sprinkle evenly with half the cheese. Drain the diced tomatoes of any excess liquid and spoon over the mountain bread. Sprinkle with the remaining cheese. Place the remaining bread on top to cover. Bake for 15-20 minutes or until the breads are crisp and the cheese is melted, bubbling and golden.
Step 4
Add the carrot and salad leaves to the zucchini mixture and toss to combine. Serve along side the pizza.
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