Stuffed Courgettes

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Stuffed Courgettes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
208
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie208 kcal(10 %)
Protein4.54 g(5 %)
Fat15.01 g(13 %)
Carbohydrates18.86 g(13 %)
Sugar added0 g(0 %)
Roughage6.95 g(23 %)
Vitamin A65.93 mg(8,241 %)
Vitamin D0 μg(0 %)
Vitamin E0.87 mg(7 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.76 mg(23 %)
Vitamin B₆0.6 mg(43 %)
Folate85.42 μg(28 %)
Pantothenic acid0.87 mg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C90.43 mg(95 %)
Potassium952.63 mg(24 %)
Calcium57.01 mg(6 %)
Magnesium62.13 mg(21 %)
Iron1.4 mg(9 %)
Iodine0.59 μg(0 %)
Zinc0.96 mg(12 %)
Saturated fatty acids2.12 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
4 tablespoons
1
Eggplant (diced)
2
red peppers (chopped)
2
shallots (roughly diced)
1 clove
garlic (finely chopped)
1 tablespoon
freshly chopped rosemary
½
lemon (juice)
Basil (to garnish)

Preparation steps

1.
Cut the ends of the courgettes and cut each one into 3 pieces, slicing on the diagonal. Scoop out the insides, leaving some around the edge for support. Dice the scooped-out flesh. Boil the hollowed-out courgette sections in salted water for 3-4 minutes, until cooked but still quite firm.
2.
Heat 2 tbsp oil in a frying pan and fry the aubergine, peppers, shallots, garlic and diced courgette for 3-4 minutes, colouring slightly. Add the rosemary and season with salt and ground black pepper.
3.
Whisk the remaining oil with the lemon juice.
4.
Drain the courgette pieces well and place 3 pieces on each plate. Spoon the vegetables into the centre of the courgette pieces and drizzle over the lemon oil. Serve garnished with basil.