Stuffed, Baked Zucchini
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
325
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Zucchini
- 2 Tbsps olive oil
- 1 onion
- 1 garlic clove
- 2 Tbsps tomato puree
- 150 grams chopped Tomatoes (canned)
- 50 grams soup noodles (star shaped)
- 150 grams Tuna (canned)
- 20 grams butter
- 50 grams breadcrumbs
- salt
- peppers
Preparation steps
1.
Rinse zucchini and trim the ends. Halve lengthwise and scoop out pulp with a spoon. Peel and finely chop onion and garlic. Heat oil in a pan and saute onion and garlic for a few minutes. Add tomato paste, canned tomatoes, noodles and simmer for about 10 minutes. Remove from heat and cool slightly, add tuna nad mix well. Stuff zucchini halves with the mixture.
2.
Grease baking pan and place zucchini halves in it. Heat butter in a pan and toast breadcrumbs until golden. Sprinkle over zucchini and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Remove from the oven and serve.
