Stuffed Zucchini

0
Average: 0 (0 votes)
(0 votes)
Stuffed Zucchini
share Share
print
bookmark_border Copy URL
Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
229
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie229 kcal(11 %)
Protein9.4 g(10 %)
Fat15.55 g(13 %)
Carbohydrates14.64 g(10 %)
Sugar added0 g(0 %)
Roughage2.65 g(9 %)
Vitamin A101.92 mg(12,740 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.39 mg(12 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.34 mg(31 %)
Niacin2.23 mg(19 %)
Vitamin B₆0.41 mg(29 %)
Folate65.86 μg(22 %)
Pantothenic acid0.56 mg(9 %)
Biotin1.43 μg(3 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C39.53 mg(42 %)
Potassium613.97 mg(15 %)
Calcium219.5 mg(22 %)
Magnesium50.95 mg(17 %)
Iron1.05 mg(7 %)
Iodine13.95 μg(7 %)
Zinc1.4 mg(18 %)
Saturated fatty acids4.01 g
Cholesterol57.06 mg

Ingredients

for
4
Ingredients
60 grams
4
round Zucchini
3 tablespoons
½ handful
1
2
40 grams
60 grams
1
Vegetable oil (for the mold)

Preparation steps

1.

Boil the rice in 120 ml (approximately 1/2 cup) of salted water and then let soak for about 10 minutes (it should not be completely finished).

2.

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

3.

Rinse zucchini, cut in half lengthwise and scoop out with a spoon. Chop the zucchini flesh finely. Brush the hollowed zucchini with 2 tablespoons oil, salt and pepper. Rinse the oregano and pluck off the leaves. Peel the onion and garlic. Finely chop onion and press the garlic. Sauté in the remaining olive oil. Remove from heat, stir in the rice, the zucchini flesh, diced ham, cheese and egg. Add the oregano leaves to it and mix well. Season with salt and pepper. Spread the filling on the zucchini.

4.

Grease a baking dish with oil, place the zucchini in the dish and bake for about 30 minutes, covered with aluminum foil.  Remove from oven and serve.