Lamb-Stuffed Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 80.3 μg | (134 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,268 mg | (32 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 500 grams Tomatoes
- 6 small Zucchini
- 1 bunch parsley
- 2 garlic cloves
- 200 grams Ground lamb
- 1 shallot
- 1 garlic clove
- 3 Tbsps olive oil
- salt
- peppers (freshly ground)
- 2 tsps thyme (chopped)
- 150 grams small shrimp
Preparation steps
Blanch the tomatoes in boiling water. Peel and dice the tomatoes.
Rinse the zucchini, trim ends and cut into 5-6 cm (approximately 2-2 1/2 inch) long pieces. Scoop out the flesh with a small spoon or melon baller. Blanch the zucchini in boiling salted water for 2-3 minutes. Remove and rinse with cold water to cool.
Peel and chop shallots. Heat 2 tablespoons olive oil in a skillet. Add the shallots to cook until translucent. Peel and press the garlic. Rinse the parsley, pluck leaves and chop. Add the garlic and beef to the skillet and cook until browned. Season with salt and pepper to taste, and add the parsley, thyme, 1/2 the diced tomatoes and all of the shrimp.
Fill the hollowed zucchini with the meat mixture and place in a baking dish. Sprinkle the remaining tomatoes over top. Season with salt, pepper and olive oil.
Bake in a 180°C (approximately 350°F) oven until cooked, about 25 minutes.
