Stuffed Zucchini

5
Average: 5 (1 vote)
(1 vote)
Stuffed Zucchini
share Share
print
bookmark_border Copy URL
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
799
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie799 cal.(38 %)
Protein36 g(37 %)
Fat57 g(49 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.4 μg(2 %)
Vitamin E4 mg(33 %)
Vitamin K42.9 μg(72 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.6 mg(55 %)
Niacin15.2 mg(127 %)
Vitamin B₆0.8 mg(57 %)
Folate70 μg(23 %)
Pantothenic acid1.2 mg(20 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂3.8 μg(127 %)
Vitamin C65 mg(68 %)
Potassium1,158 mg(29 %)
Calcium339 mg(34 %)
Magnesium103 mg(34 %)
Iron5.3 mg(35 %)
Iodine26 μg(13 %)
Zinc6.1 mg(76 %)
Saturated fatty acids29.7 g
Uric acid223 mg
Cholesterol157 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
4 Zucchini
1 onion
2 Tbsps olive oil
salt
fresh cracked peppers
2 garlic cloves
400 grams Ground meat
125 grams cooked Long grain rice
½ tsp dried thyme
100 grams grated Gruyere
100 grams butter (cut into small pieces)
500 milliliters Beef broth
2 Tbsps chopped Basil
400 grams Tomatoes
4 Tbsps Crème fraiche
How healthy are the main ingredients?
TomatoLong grain riceolive oilBasilthymeZucchini

Preparation steps

1.

Rinse zucchini, trim, cut in half lengthwise and scoop out with a spoon, leaving an outer shell.

2.

Peel and dice onion. Heat olive oil and sauté onion. Peel garlic, squeeze through a press, add to pan and remove from heat to let cool slightly. Mix ground beef, onion, garlic and rice and season with salt and pepper and thyme.

3.

Fill zucchini with the stuffing mixture and place in a greased baking dish. Spread cheese and butter pieces on the zucchini. Pour broth into the baking dish and cook in a preheated oven (180°C) (approximately 350°F) about 30 minutes.

4.

Rinse tomatoes, blanch for a few seconds, peel and cut into cubes.

5.

After cooking the zucchini, pour the broth from the baking dish in a pan, let it reduce, add the diced tomatoes simmer. Stir in creme fraiche and basil. Serve stuffed zucchini on plates, topped with sauce.