Baked Stuffed Zucchini
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
462
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 14.57 g | (15 %) | ||
| Fat | 40.12 g | (35 %) | ||
| Carbohydrates | 16.91 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.13 g | (27 %) |
more nutritional values
| Vitamin A | 100.18 mg | (12,523 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 2.07 mg | (17 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 4.87 mg | (41 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 104.73 μg | (35 %) | ||
| Pantothenic acid | 1.42 mg | (24 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.38 μg | (13 %) | ||
| Vitamin C | 26.63 mg | (28 %) | ||
| Potassium | 903.61 mg | (23 %) | ||
| Calcium | 238.71 mg | (24 %) | ||
| Magnesium | 72.75 mg | (24 %) | ||
| Iron | 1.95 mg | (13 %) | ||
| Iodine | 1.36 μg | (1 %) | ||
| Zinc | 2.35 mg | (29 %) | ||
| Saturated fatty acids | 8.99 g | |||
| Cholesterol | 31 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 medium sized Zucchini
- 3 Tbsps olive oil
- 2 ripe Avocados
- salt
- chili peppers
- 100 grams Pistachio
- 2 Tbsps Cream quark (40% fat)
- 100 grams grated medium aged Gouda
- 2 Tbsps chopped parsley
- lemons
Preparation steps
1.
Rinse zucchini, remove the stalk and cut in half lengthwise. Using a teaspoon shell out the pulp so that a nearly 1 cm (approximately 1/2) thick edge remains. Chop flesh very finely. Heat olive oil in a pan and sauté the pulp while stirring 5-7 minutes.
2.
Peel and core avocados. Mash with a fork and mix with the zucchini pulp. Season with salt and chile pepper. Shell pistachios, chop or leave whole and stir into the zucchini and avocado mixture. Stir in the quark. Preheat oven to 225°C (approximately 435°F).
3.
Fill mixture into hollowed zucchini. Top with Gouda. Grease a baking dish and put the stuffed zucchini in side by side. Bake 20 minutes. Before serving, garnish each zucchini half with a slice of lemon and parsley.
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