Stuffed Zucchini with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 42.6 μg | (71 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,810 mg | (45 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 9 g |
Ingredients
- (such as marjoram, chives, parsley)
- 800 grams potatoes
- salt
- 4 Zucchini
- 2 shallots
- 1 garlic clove
- 1 chili pepper
- 3 Tbsps olive oil
- 1 slice Toast
- 100 grams crushed Tomatoes (canned)
- 1 Tbsp freshly chopped Fresh herbs (such as marjoram, chives, parsley)
- 500 grams Ground beef
- 1 egg
- 2 Tbsps breadcrumbs
- 2 Tbsps grated Parmesan
- olive oil (for the pan)
- freshly ground peppers
- fresh Fresh herbs (for garnish)
Preparation steps
Rinse the potatoes thoroughly and boil in salted water for about 30 minutes until done. Preheat the oven to 180°C. Coat a baking dish with oil. Rinse the zucchini, cut in half lengthwise and scrape out the flesh with a spoon, so that "Schiffchen" arise. Chop the scraped out zucchini meat. Peel the shallots and garlic and finely chop. Trim, rinse and chop the chile. Lightly cook the zucchini, shallots, garlic and chile for 2-3 minutes in hot oil. Place in a bowl and let cool slightly.
Soak the toast in a little water. Then express and combine with the tomatoes, herbs, ground meat, egg, breadcrumbs and cheese in a dish. Mix well and season with salt and pepper. Put the zucchini halves in the pan, fill with the beef mixture and bake in preheated oven for about 25 minutes. Arrange the zucchini with potatoes on warmed plates and serve garnished as desired with herbs and sea salt.
