Stuffed Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 50.9 μg | (85 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 404 mg | (40 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Zucchini
- 2 shallots
- 2 garlic cloves
- 100 grams button Mushroom
- 1 red Bell pepper
- 2 Tbsps olive oil
- 100 grams Cornmeal (instant)
- 500 milliliters Vegetable broth
- 1 Tbsp freshly chopped parsley
- 100 grams Crème fraiche
- 100 grams grated Parmesan
- salt
- peppers
- Chives (for garnish)
Preparation steps
Rinse zucchini, cut in half lengthwise and scoop out flesh with a spoon, leaving a thin edge. Dice zucchini pulp. Peel shallots and garlic and finely chop. Rinse mushrooms and coarsely chop. Rinse bell pepper, cut in half, remove seeds and ribs and coarsely chop.
Heat oil in a frying pan and saute zucchini pulp, shallots, garlic, mushrooms and bell pepper for 2-3 minutes. Add cornmeal and deglaze with about half of the broth. Bring to a boil, remove from heat and let sit for about 10 minutes.
Preheat oven to 200°C (approximately 400°F).
Mix parsley, creme fraiche and 2 tablespoons Parmesan. Add to cornmeal mixture. Season with salt and pepper. Place filling into zucchini halves and place in a baking dish. Sprinkle with remaining cheese and pour in remaining broth. Bake for about 20 minutes. Serve with a little broth and garnished with chives.
