Stuffed Zucchini
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
468
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 560 mg | (14 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Rinse and dry zucchini, cut off lids (set them aside).
2.
Scrape out pulp, leaving about 1 cm (approximately 1/2 inch) shells intact.
3.
3. Allow about 1 cm as a shell and do not hurt.
4.
Cut off bottoms of zucchini slightly to make zucchini stable.
5.
5. Again let stand about 1 cm of the sheath.
6.
Chop zucchini pulp.
7.
Cut bacon into cubes. Peel and chop onions and garlic. Heat 2 tablespoons of oil in a pan and saute bacon, onions and garlic until soft. Add chopped zucchini pulp and chopped marjoram, season with salt, pepper, lemon juice and zest.
8.
Stuff zucchini with the mixture and arrange in an oiled baking pan.
9.
Replace zucchini lids and drizzle wtih olive oil. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes. If necessary, cover zucchini with aluminum foil. Remove from the oven and serve.
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