Stuffed Zucchini and Pepper Boats
Nutritional values
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 210 mg | (221 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Red Bell pepper
- 4 Tbsps olive oil
- 2 large Zucchini
- 1 yellow Bell pepper
- 1 Red Pepperoncini
- 2 Tomatoes
- 2 garlic cloves
- 2 shallots
- 2 sprigs oregano
- 2 sprigs thyme
- salt
- freshly ground peppers
- 300 grams Feta
- 1 tsp lemon juice
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the red bell peppers in hot water, cut in half and remove seeds and ribs. Drizzle the peppers with a little oil. Rinse the zucchini, cut in half lengthwise, scrape or cut out the pulp from inside and cut pulp into small cubes. Brush lightly with oil. Set pepper and zucchini halves with the openings upward in a greased baking dish and pre-bake for about 8 minutes.
Meanwhile, rinse and halve the yellow bell pepper and red peperoncini; remove seeds and ribs. Cut the yellow pepper into cubes about 1 cm (approximately 1/2 inch); cut the peperoncini slightly smaller. Rinse the tomatoes, remove stem approaches, quarter, remove the seeds and chop. Peel the garlic and the shallots and finely chop. Rinse the herbs, shake dry, pluck off the leaves and chop at will. In a pan heat 2 tablespoons oil and sauté the garlic and the shallots gently. Add the peperoncini, pepper and zucchini cubes and cook briefly. Add the herbs and tomatoes, mix everything and season with salt and pepper. Dice the cheese.
Fill the hollowed vegetable halves with the steamed diced vegetables and top with the cheese. Drizzle with the remaining olive oil, put back into the baking dish and bake again for about 10 minutes.
As desired before serving, refine with a few splashes of lemon juice.
