Stuffed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 95.4 μg | (159 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,148 mg | (29 %) | ||
| Calcium | 527 mg | (53 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the vegetables
- 2 small Zucchini
- 2 potatoes
- 2 Tomatoes
- salt
- 150 grams grated Parmesan
- 6 Tbsps olive oil
- juice of a lemons
- 1 Tbsp Basil pesto (from the jar)
- freshly ground peppers
- 150 grams mixed Lettuce
- butter (for greasing)
- For the filling
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 200 grams Ground beef
- 200 grams potatoes
- ½ bunch parsley
- ½ bunch Basil
Preparation steps
For the vegetables, halve the zucchinis and scoop out the flesh with a spoon, leaving a 1 cm wide edge (approximately 3/4 inch).
Boil the potatoes in their skins in a pot of saltwater. Cut off the upper third and hollow out the bottom of the potatoes.
Cut a lid from the tomatoes and scoop out the flesh. Season the insides with salt.
For the filling, peel and finely chop the onion and garlic and sauté in some olive oil. Add the ground beef and cook briefly. Peel the potatoes, cut into pieces and sauté in a second pan in some more olive oil. Mash with a fork when cooked.
Mix the potatoes, the ground meat and the chopped herbs together and season with salt and pepper.
Place the hollowed out vegetables in a greased baking dish. Spoon the potato mixture into the vegetables and shower with grated Parmesan cheese.
Bake for 5-10 minutes in a preheated oven at 180°C (approximately 350ºF).
For the dressing, combine the olive oil, lemon juice and pesto and season with salt and pepper.
Arrange the lettuce leaves on a plate and drizzle with the dressing. Place the stuffed vegetables on the lettuce, shower with the remaining Parmesan and serve drizzled with olive oil.
