Stuffed Courgettes

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Stuffed Courgettes
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
162
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie162 cal.(8 %)
Protein6 g(6 %)
Fat11 g(9 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K33.8 μg(56 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.4 mg(29 %)
Folate51 μg(17 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C53 mg(56 %)
Potassium653 mg(16 %)
Calcium82 mg(8 %)
Magnesium59 mg(20 %)
Iron3.1 mg(21 %)
Iodine7 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.7 g
Uric acid81 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
4 Zucchini
4 Tbsps olive oil
1 Eggplant (diced)
2 red peppers (chopped)
2 shallots (roughly diced)
1 clove garlic cloves (finely chopped)
1 Tbsp freshly chopped rosemary
½ lemon (juice)
Basil (to garnish)
How healthy are the main ingredients?
olive oilgarlic cloverosemaryZucchiniEggplantshallot

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.

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