Stuffed Zucchini Halves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 630 mg | (16 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 medium sized Zucchini
- 1 shallot
- 1 garlic clove
- olive oil
- salt
- freshly ground peppers
- 4 slices Whole Wheat Bread
- 1 sprig rosemary
- 1 Tbsp butter
- 4 Tbsps freshly grated Parmesan
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
Rinse the zucchini and pat dry. Slice in half lengthwise and gently scoop out the center with a teaspoon. Leave a 1 cm margin (approximately 1/2 inch). Cut the hollowed flesh into small cubes.
Peel the shallot and garlic, chop finely and sweat in a hot pan glazed with 2 tablespoons of oil. Add the zucchini pulp to the pan, season with salt and pepper and sauté briefly.
Rinse the rosemary and shake dry. Strip off the needles and mix into the zucchini mixture.
Slice the bread into small cubes and fry in a pan with melted butter until golden brown. Drain on kitchen paper. Mix with the zucchini mixture and spoon everything into the zucchini halves.
Line a baking dish with parchment paper and place the zucchini, showered with Parmesan in the oven for about 25 minutes.
Remove and serve immediately.
