Glazed Cheese Zucchinis
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
441
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 large Zucchini
- 4 eggs (separated)
- ⅓ cup butter
- 1 Tbsp fresh parsley (chopped)
- 1 pinch Nutmeg (freshly grated)
- 1 ½ cups Cheese (e. g. Emmental or Gruyère, freshly grated)
- 4 Tbsps cream (min. 30% fat content)
- 2 Tbsps Crème fraiche
- 2 Tbsps all-purpose flour
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.
2.
Cut the courgettes in half and scoop out the seeds. Place on a baking tray lined with baking parchment.
3.
For the soufflé, beat the egg yolks with the butter, parsley and nutmeg until fluffy. Stir in the grated cheese, cream and crème fraîche alternately. Beat the egg whites until stiff and fold into the mixture with the flour. Season with a pinch of salt.
4.
Spoon the soufflé mixture into the hollowed courgettes and bake for approx. 15 minutes until golden brown. Serve at once.
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