Stuffed Zucchini
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 58.2 μg | (97 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,258 mg | (31 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 round Zucchini
- salt
- freshly ground peppers
- 100 grams Bulgur
- 250 milliliters Vegetable broth
- 1 onion
- 1 Tomato
- ½ bunch mixed Fresh herbs (parsley, basil, rosemary)
- vegetable oil (for greasing)
- 250 grams mixed Ground meat
- 100 grams Feta (cut into 1 cm or 1/3 inch cubes)
Preparation steps
1.
Rinse zucchini. cut off the tops and scoop out flesh with a melon baller. Season insides with salt and pepper.
2.
Boil bulgur in broth. Turn off stove, cover and let swell for 15-20 minutes. Meanwhile, peel onion and chop coarsely. Blanch tomato blanch, peel and dice. Rinse herbs, shake dry and mince.
3.
Preheat the oven to 200°C (approximately 390°F). Grease a casserole dish with oil.
4.
Heat oil in a pan and cook meat. Add onions. Season with salt and pepper. Combine tomatoes, cooked bulgur and herbs, and season with salt and pepper. Fold in feta. Pour mixture into zucchini shells. Put shells into casserole dish, top with lids and bake for 30 minutes. Remove and serve hot.
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