Stuffed Courgettes
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
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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