Stuffed Vegetables

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Stuffed Vegetables
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Health Score:
78 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
317
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie317 cal.(15 %)
Protein11 g(11 %)
Fat19 g(16 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E3.6 mg(30 %)
Vitamin K46.7 μg(78 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.4 mg(29 %)
Folate109 μg(36 %)
Pantothenic acid1.7 mg(28 %)
Biotin17 μg(38 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C48 mg(51 %)
Potassium883 mg(22 %)
Calcium182 mg(18 %)
Magnesium65 mg(22 %)
Iron3.3 mg(22 %)
Iodine17 μg(9 %)
Zinc1.7 mg(21 %)
Saturated fatty acids4.8 g
Uric acid91 mg
Cholesterol46 mg
Complete sugar10 g

Ingredients

for
6
Ingredients
3 onions
2 Beefsteak tomato
2 Eggplant (purple and white)
2 Zucchini
200 grams button Mushroom
1 garlic clove
4 Tbsps olive oil
2 Slices of toast
2 sprigs rosemary
4 sprigs thyme
1 handful parsley
1 egg
80 grams grated Cheese (such as Pecorino)
salt
freshly ground peppers
breadcrumbs (as needed)
olive oil (for greasing)
80 grams black Olives (pitted)
250 milliliters dry white wine
1 pinch sugar
How healthy are the main ingredients?
Oliveolive oilparsleythymerosemarysugar

Preparation steps

1.

Peel the onions and parboil in boiling water for 5-6 minutes. Drain and let cool. Rinse the tomatoes, eggplants and summer squash. Trim the eggplants and squash into 6 cm (approximately 2-inch) long pieces. Cut a lid off of each vegetable and scoop of the insides, leaving a thin shell. Chop the insides and tops of the onions, eggplant and squash. Set the tomato insides aside. Wipe the mushrooms with a damp cloth and chop. Peel the garlic and chop finely. Heat 2 tablespoons oil in a large saucepan and sauté the garlic and mushrooms until softened. Add the chopped vegetables and sauté for 2-3 minutes. Transfer to a bowl and let cool. Soak the toast in water. Rinse the herbs, shake dry, set 1/2 the thyme and rosemary aside then remove the leaves and needles from the remaining herbs and chop finely. Mix into the sautéed vegetables along with the toast, egg and cheese and season with salt and pepper. Add breadcrumbs, if necessary.

2.

Preheat the oven to 180°C (approximately 350°F). 

3.

Grease a deep baking dish with oil and add the hollowed-out vegetables. Fill the vegetables with sautéed vegetable mixture and arrange the lids on the tomatoes. Distribute the remaining herbs and olives around the vegetables. For the tomato sauce: Combine the tomato insides, wine, sugar and remaining oil and season with salt and pepper. Add to the baking dish and bake until golden brown, about 50 minutes. Season with salt and pepper before serving.