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Stuffed Zucchini
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
218
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 73.7 μg | (123 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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.
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