Stuffed Zucchini and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 1,468 mg | (37 %) | ||
| Calcium | 430 mg | (43 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 yellow Zucchini (each about 250 grams or 8 ounces)
- 4 yellow Tomatoes (each about 120 grams or 4 ounces)
- For the filling
- 1 Tbsp olive oil
- 100 grams finely chopped onions
- 30 grams diced Celery
- ½ finely chopped garlic clove
- 150 grams Roquefort cheese
- 500 grams Ground beef
- salt
- freshly ground peppers
- sweet ground paprika
- 2 eggs
- 1 Tbsp chopped Fresh herbs (such as basil and thyme)
- 20 grams grated Parmesan
- 20 grams crumbled white bread
- 50 grams butter
- For the sauce
- 120 grams green Bell pepper
- 600 grams Tomatoes
- 1 small red Pepperoncini
- 50 grams scallions
- 2 Tbsps olive oil
- 40 grams black Olives
- salt
- freshly ground peppers
Preparation steps
Rinse the zucchini and tomatoes. Cut the zucchini lengthwise and scoop out the flesh with a melon baller or a teaspoon. Cut a thin slice from the top of the tomatoes and remove the seeds. Cut the zucchini flesh into small dice. Heat the oil in a pan. Sauté the onion, celery and garlic until translucent. Finely dice the Roquefort cheese. Mix the ground beef with cheese, onions, garlic, celery, zucchini cubes, eggs, herbs and spices in a bowl. Spoon the filling into the zucchini halves and tomatoes. Mix the crumbled white bread with the grated Parmesan and sprinkle over the stuffed vegetables.
For the sauce, cut the peppers in half, remove the stems, seeds, ribs and cut the flesh into small cubes. Blanch the tomatoes briefly and rinse with cold water. Peel, quarter and seed. Strain the seeds in a sieve to collect the juices. Cut the flesh and tomato tops into small cubes. Stem and cut the pepperoncini into rings, removing the seeds. Cut the scallions into thin rings. Heat the olive oil in a pan and sauté scallions and peppers briefly. Add tomatoes and tomato juice, pepperoncini and olives and cook until heated through. Season to taste.
Pour the sauce into a baking dish large enough for the stuffed vegetables. Place the stuffed zucchini on top. Bake in preheated 200°C (approximately 400°F) oven for about 20 minutes. Add the stuffed tomatoes and bake for 10 minutes longer.
Serve with the sauce.
