2 Serves
45 Mins
Combine the olive tapenade, dried oregano, and extra virgin olive oil in a blender. Pulse until a smooth, uniform paste is achieved.
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Vitamin E
3 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
119 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
343 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Using a box grater, shred the fresh zucchini into thin strands. Place the shredded zucchini into a colander and gently press to remove excess moisture.
Divide the shredded zucchini between two serving bowls. Top each portion with the prepared tapenade and a serving of sardines.
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