Stuffed Zucchini Served with Rice and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 605 cal. | (29 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,392 mg | (35 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the zucchini
- 4 slim, long Zucchini
- 500 grams Ground beef
- 1 garlic clove
- 2 Tomatoes
- 1 Tbsp Tomato paste
- 1 pinch hot ground paprika
- salt
- freshly ground peppers
- 70 grams grated Goat cheese
- 200 grams Rice
- For the sauce
- 400 grams Diced tomatoes
- 50 milliliters white wine
- 1 pinch chili peppers
- 1 small onion
- 1 garlic clove
- 2 Tbsps Ketchup (to taste)
- 1 Tbsp chopped Basil
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the zucchini, rinse the zucchini and cut in half lengthwise. Scoop out the flesh with a sharp teaspoon, leaving a thin edge. Chop the removed portion finely.
Place the ground beef in a bowl and add 1/4 of the zucchini flesh. Blanch the tomatoes, peel, cut in half and remove the seeds, then finely dice. Mix together with the tomato paste, paprika, salt and pepper. Spread the mixture on the zucchini halves and sprinkle with cheese. Place on a baking sheet lined with parchment paper and bake for about 25 minutes in the preheated oven.
Meanwhile, cook the rice in plenty of salted water according to package directions.
For the sauce, place the tomatoes in a saucepan with white wine, chile powder and the remaining zucchini flesh and bring to a boil. Peel the onion and garlic and chop both very finely, add to the sauce and season with ketchup.
Serve the rice on plates topped with the sauce. Arrange the stuffed zucchini on top of the rice and serve immediately.
