Stuffed Courgettes
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
212
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 36.9 μg | (62 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Zucchini (halved)
- 1 Tbsp olive oil (extra if needed)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 11 ozs ground Beef
- ½ lemon (juiced)
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- Sea salt
- freshly ground peppers
- 2 large, firm Tomatoes (diced)
- To garnish
- thyme
Preparation
Kitchen utensils
1 Cutting board, 1 großes Sieve, 1 Paper towel, 1 Tablespoon, 1 Pot, 1 Whisk, 1 Small bowl, 1 deep bowl, 1 Hand mixer, 1 Rubber spatula, 1 Casserole dish (ca. 20x30 cm), 1 Pastry brush
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking dish.
2.
Scoop the flesh from the courgettes, leaving the shells intact and place in the baking dish.
3.
Heat the oil in a frying pan and cook the onion and garlic until soft and translucent.
4.
Add the beef and cook for a few minutes until browned. Add the courgette flesh and cook gently for 5 minutes.
5.
Stir in the coriander, cumin, lemon juice, parsley and salt and pepper to taste.
6.
Spoon the mixture into the courgette shells.
7.
Cook in the oven for 30-40 minutes until the courgettes are tender. Place the diced tomatoes on top for the last 15 minutes of cooking time.
8.
Garnish with thyme.
