Stuffed Zucchini with Ground Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 703 cal. | (33 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 Zucchini
- 400 grams Tomatoes
- 1 onion
- 2 Tbsps olive oil
- 2 garlic cloves
- 400 grams mixed Ground meat
- 1 Tbsp thyme
- 125 grams cooked Long grain rice
- salt
- freshly ground peppers
- 20 grams butter (for greasing)
- 60 grams grated Gruyere
- 50 grams butter (flaked)
- 400 milliliters Beef broth
- 4 Tbsps Crème fraiche
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse zucchini, cut in half lengthwise and scoop out with a teaspoon, leaving a shell about 0.8 cm (approximately 1/5 inch) thick. Rinse tomatoes, quarter, remove seeds and cut into cubes. Peel and chop onion.
Heat olive oil in a pan and sauté onion until soft. Peel garlic and squeeze through a press. Remove pan from heat and let cool slightly.
Combine minced meat, tomatoes, onions, garlic, thyme and rice in a bowl. Season with salt and pepper. Fill zucchini with meat mixture and put in a greased baking dish. Combine cheese and butter flakes and sprinkle on top of zucchini. Pour broth into pan and bake for about 30 minutes.
Remove from oven and plate zucchini. Pour pan juice into a saucepan, stir in cream, bring to a boil and reduce. Season with salt and pepper. Serve zucchini drizzled with pan sauce.
