Baked Fennel Stuffed with Tomatoes and Mozzarella
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
463
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 19.3 g | (20 %) | ||
| Fat | 32.81 g | (28 %) | ||
| Carbohydrates | 24.34 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.48 g | (32 %) |
more nutritional values
| Vitamin A | 359.14 mg | (44,893 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.11 mg | (34 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 2.61 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80.96 μg | (27 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 9.44 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35.62 mg | (37 %) | ||
| Potassium | 1,177.48 mg | (29 %) | ||
| Calcium | 559.21 mg | (56 %) | ||
| Magnesium | 77.5 mg | (26 %) | ||
| Iron | 2.32 mg | (15 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.95 mg | (12 %) | ||
| Saturated fatty acids | 12.71 g | |||
| Cholesterol | 53.57 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Fennel bulb
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 1 can peeled Tomatoes
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 5 Tbsps ground almonds
- 300 grams Mozzarella
Preparation steps
1.
Rinse the fennel, trim and set the fronds aside. Halve the bulbs lengthwise and scoop out the insides, leaving a 1.5 cm (approximately 1/2 inch) shell. Place in a greased baking dish and bake in a preheated oven (200°C) (approximately 400°F) for 20 minutes.
2.
Peel the onion and garlic and chop finely. Chop the scooped out fennel pieces and sauté with the onion and garlic in the oil. Add the tomatoes, crush with a potato masher and season with salt and pepper. Simmer for 15 minutes then mix in the thyme and ground almonds.
3.
Fill the hollowed out fennel bulbs with the tomato mixture. Top with mozzarella cubes and bake for another 10 minutes.
