Feta Stuffed Zucchini Rolls
Feta Stuffed Zucchini Rolls - Hearty to eat out of your hand.
Healthy, because
Even smarter
Nutritional values
Cream cheese provides the body with plenty of high-quality protein, which is especially important for building muscle. It also contains a lot of calcium - good for the bones.
If the rolls can be a little spicier, you can also use the goat's milk version instead of cow's milk cream cheese.
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 47.8 μg | (80 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 7 ozs thick carrots
- 3 Zucchini
- salt
- 2 sheets Red cabbage
- 3 ½ ozs pickled orange Bell pepper
- ¾ oz Fresh herbs (0.5 bunch; e.g. parsley, chives, basil, mint)
- 7 ozs Feta
- 7 ozs cream cheese
- 1 ¾ ozs milk
- 2 Tbsps lemon juice
- peppers
- 3 ½ ozs yellow Bell pepper
- 1 tsp Sesame seeds
- 1 tsp pink Pepper berries
- also needed:
- Toothpick
Preparation steps
Clean and peel the carrot and slice lengthwise with a slicer into very thin slices. Clean the zucchini, wash and also slice lengthwise. First cook zucchini in boiling salted water for 1-2 minutes, remove, rinse with cold water and pat dry. Then cook carrots in the same boiling water for about 2-3 minutes, remove, rinse with cold water and pat dry.
Clean red cabbage, wash and cut into very fine strips. Drain the pickled peppers and cut into small pieces. Wash herbs, shake dry and chop.
Finely crumble feta, mix with cream cheese and milk. Season with salt, lemon juice and pepper. Remove seeds from bell bell pepper, wash and cut into small cubes.
Lay zucchini slices side by side on a work surface. Place 1 carrot slice on each half. Top each with 1 blob of cream cheese, roll into vegetable slices and secure ends with toothpicks. Stand the rolls up. Garnish one-third of the rolls with chopped herbs and yellow bell pepper pieces; sprinkle another third with red cabbage and sesame seeds, and top the last third with pieces of the drained peppers and garnish with pink bell pepper berries.
