Stuffed Zucchini

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Stuffed Zucchini
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
218
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie218 cal.(10 %)
Protein14 g(14 %)
Fat13 g(11 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.6 mg(22 %)
Vitamin K73.7 μg(123 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.6 mg(43 %)
Folate86 μg(29 %)
Pantothenic acid1.1 mg(18 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C70 mg(74 %)
Potassium908 mg(23 %)
Calcium109 mg(11 %)
Magnesium68 mg(23 %)
Iron4.1 mg(27 %)
Iodine15 μg(8 %)
Zinc1.4 mg(18 %)
Saturated fatty acids5.4 g
Uric acid147 mg
Cholesterol35 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
4 small Zucchini (about 125 grams each)
100 grams button Mushroom (diced very small)
100 grams Leeks (diced very small)
100 grams Celery root (diced very small)
100 grams carrots (diced very small)
2 Tbsps butter
125 grams cooked ham (without the rind)
salt
freshly ground peppers
2 Tbsps parsley
2 Tbsps olive oil
How healthy are the main ingredients?
hamLeekcarrotolive oilparsleyZucchini

Preparation steps

1.

Rinse the zucchini, cut in half lengthwise and remove the seeds with a small spoon.

Finely dice the ham.

2.

Sauté the diced vegetables in some butter, add the ham and fry briefly. Season with salt and pepper and continue to cook over low heat until tender.

3.

Stir in the parsley and spoon the mixture into the zucchini halves. Place in a greased baking dish and drizzle with the oil.

Bake the zucchini in a preheated oven at 180°C (approximately 350ºF) for about 10 minutes.

Serve hot.

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