Classic Vegetarian Dish

Stuffed Zucchini and Tomatoes

4.5
Average: 4.5 (4 votes)
(4 votes)
Stuffed Zucchini and Tomatoes

Stuffed Zucchini and Tomatoes - Aromatic satiator from the oven

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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
649
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie649 kcal(31 %)
Protein35 g(36 %)
Fat30 g(26 %)
Carbohydrates57 g(38 %)
Sugar added0 g(0 %)
Roughage12 g(40 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E6.9 mg(58 %)
Vitamin K284.8 μg(475 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.6 mg(43 %)
Folate140 μg(47 %)
Pantothenic acid1.2 mg(20 %)
Biotin15.3 μg(34 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C87 mg(92 %)
Potassium1,091 mg(27 %)
Calcium201 mg(20 %)
Magnesium157 mg(52 %)
Iron7.4 mg(49 %)
Iodine18 μg(9 %)
Zinc2.9 mg(36 %)
Saturated fatty acids12.9 g
Uric acid298 mg
Cholesterol0 mg
Complete sugar10 g

Ingredients

for
2
Ingredients
3 ozs Orzo
salt
7 ozs chickpeas (can; drained weight)
1 ¾ ozs Corn (can; drained weight)
2 ozs Baby spinach
peppers
4 ½ ozs Halloumi cheese
2 Tbsps olive oil
2 zucchini
2 tomatoes
How healthy are the main ingredients?
chickpeasCornolive oilsaltzucchinitomato

Preparation steps

1.

Cook pasta according to package instructions in plenty of boiling salted water until al dente. Then drain in a colander and leave to drain.

2.

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.

3.

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.

4.

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.