Stuffed Zucchini Boats
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 406 kcal | (19 %) | ||
| Protein | 29.7 g | (30 %) | ||
| Fat | 29.1 g | (25 %) | ||
| Carbohydrates | 6 g | (4 %) |
Ingredients
- Ingredients
- 4 medium sized Zucchini about 200 grams (approximately 7 ounces) each
- 1 onion
- 2 Tomatoes
- 1 Tbsp olive oil
- salt
- freshly ground pepper
- Hungarian sweet paprika
- 1 cup Crème fraiche
- 150 grams grated Edam cheese
- 2 medium eggs
- 200 grams smoked turkey breasts (thinly sliced)
- 1 bunch flat leaf parsley
Preparation steps
Rinse the zucchini and cut in half lengthwise. Scoop out most of the flesh and dice. Peel and dice the onion. Rinse the tomatoes and chop finely.
Heat the olive oil in a large pan and sauté the diced zucchini, onion and tomatoes for 1-2 minutes. Remove from heat and season with salt, pepper and sweet paprika. Stir in the crème fraîche, eggs and 2/3 of the grated cheese.
Place the hollowed out zucchini in greased baking dish and fill each one with the vegetable-cheese mixture. Cut the sliced turkey breast into strips and place on top of the stuffed zucchini. Sprinkle with the remaining cheese and bake in an oven preheated to 200°C/180°C/gas mark 3 convection (approximately 400°F/350°F convection) for 30 minutes. Rinse the flat leaf parsley, pat dry and chop finely. Remove the zucchini from the oven, sprinkle with the chopped parsley and serve.
