Cream Cheese Stuffed Baked Zucchinis
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
401
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 68.7 μg | (115 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 206 mg | (217 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Zucchini
- 2 Red Bell pepper
- 1 garlic clove
- 1 onion
- 1 Tbsp olive oil
- 250 grams cream cheese
- 1 egg
- 1 Tbsp finely chopped Sage
- 2 Tbsps grated Parmesan
- salt
- peppers
Preparation steps
1.
Rinse the zucchini, slice the top off and hollow out the inside. Finely chop the scooped out zucchini flesh. Rinse the bell peppers, remove the ribs and seeds and finely chop. Peel and chop the onion and garlic. Heat the olive oil in a large pan and sauté the chopped vegetables for 2-3 minutes, until softened.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Mix the sautéed vegetables with the cream cheese, egg, chopped sage and parmesan cheese. Season with salt and pepper and spoon into the hollowed out zucchinis. Place the tops back on the zucchinis, place in a baking dish and bake for 25 minutes, until the zucchinis are tender and the cheese is bubbly. Serve hot.
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