Stuffed Zucchini and Tomatoes
Stuffed Zucchini and Tomatoes - Aromatic satiator from the oven
Healthy, because
Even smarter
Nutritional values
Thanks to the mineral potassium it contains, zucchini can help lower elevated blood pressure and stabilize an irregular heartbeat. This can reduce cardiac arrhythmias.
If you like, you can replace the halloumi with any other type of cheese. It becomes even spicier with feta, for example, but Gouda or Gruyère cheese also go wonderfully with the dish.
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 284.8 μg | (475 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,091 mg | (27 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Preparation steps
Cook pasta according to package instructions in plenty of boiling salted water until al dente. Then drain in a colander and leave to drain.
Meanwhile, rinse and drain chickpeas and corn. Wash spinach and shake dry. Mix noodles, chickpeas and corn with spinach and season with salt and pepper.
Cut halloumi into bite-sized slices. Heat oil in a frying pan. Fry halloumi slices in it over medium heat for 5 minutes until lightly browned. Meanwhile, wash zucchini, cut in half lengthwise, scrape out seeds and steam hollowed zucchini halves over boiling water for 3-4 minutes. Meanwhile, wash tomatoes, cut off 1 lid from each and carefully scoop out tomatoes.
Place the tomatoes and zucchini in a baking dish with the openings facing upwards and fill with the pasta mixture; top the zucchini with the browned grilled cheese. Bake both vegetables in a preheated oven at 180 °C / 320 °F for 20 minutes.
