Baked Zucchini with Rice Filling
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
529
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Zucchini
- 1 onion
- 1 garlic clove
- 20 grams butter
- 150 grams Rice
- 100 milliliters Vegetable broth (from a jar)
- 4 Tomatoes
- 150 grams cooked ham
- 200 grams Mozzarella
- ½ bunch Basil
- 2 Tbsps Sour cream
- ⅛ l white wine
- 80 grams Parmesan
- salt
- peppers
- Fat (for the baking dish)
Preparation steps
1.
Rinse zucchini, cut in half lengthwise and scrape out the flesh, leaving an edge. Chop the scooped flesh finely. Peel the onion and garlic, dice finely and sauté in the butter. Add zucchini flesh, rice and broth and simmer for 5 minutes, then let cool.
2.
Blanch tomatoes in boiling water, rinse with cold water, peel, halve and finely dice. Cut ham and mozzarella into small cubes. Cut basil into thin strips. Stir hamb, mozzarella and basil into the rice mixture with half of the tomatoes.
3.
Place zucchini in a greased baking dish and stuff with the filling. Mix remaining tomatoes with sour cream and wine and pour over the zucchini. Sprinkle Parmesan over the zucchini and bake in preheated oven at 180°C (approximately 325°F) for 25 minutes.
