Stuffed Zucchini with Tomato and Sunflower Seeds

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Stuffed Zucchini with Tomato and Sunflower Seeds
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
2748
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,748 cal.(131 %)
Protein98 g(100 %)
Fat222 g(191 %)
Carbohydrates91 g(61 %)
Sugar added2 g(8 %)
Roughage8.7 g(29 %)
Vitamin A2.4 mg(300 %)
Vitamin D3.3 μg(17 %)
Vitamin E11.2 mg(93 %)
Vitamin K34.7 μg(58 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂1.8 mg(164 %)
Niacin23.3 mg(194 %)
Vitamin B₆1.1 mg(79 %)
Folate258 μg(86 %)
Pantothenic acid4.2 mg(70 %)
Biotin48.6 μg(108 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C55 mg(58 %)
Potassium1,505 mg(38 %)
Calcium864 mg(86 %)
Magnesium184 mg(61 %)
Iron9.6 mg(64 %)
Iodine63 μg(32 %)
Zinc6.7 mg(84 %)
Saturated fatty acids130.1 g
Uric acid131 mg
Cholesterol778 mg
Complete sugar29 g

Ingredients

for
4
Ingredients
4 Zucchini
2 onions
2 garlic cloves
2 Tbsps Sunflower seed
3 Tbsps olive oil
2 medium Tomatoes
2 Tbsps Ketchup
salt and freshly ground pepper
1 tsp dried Basil
1 tsp dried rosemary
100 grams Gouda
350 grams Tagliatelle
3 egg yolks
100 Tbsps cream cheese
How healthy are the main ingredients?
cream cheeseGoudaSunflower seedolive oilKetchupBasil

Preparation steps

1.

Rinse zucchini and cut in half lengthwise. Scoop out the flesh with a small spoon. Peel the onion and garlic and finely chop. Cook zucchini flesh, sunflower seeds, onion and garlic in 1 tablespoon olive oil for about 5 minutes. Remove and set aside.

2.

Cook halved zucchini over medium heat in remaining oil on each side for about 3 minutes. Spoon into a bowl. Chop the tomatoes finely and add with ketchup to the zucchini flesh mixture. Season with salt, pepper, basil and rosemary. Spoon filling into the zucchini halves. Top each with 2 tablespoons of grated cheese. Cook in skillet, covered, over low heat about 10 minutes or until heated through.

3.

Cook the pasta in boiling salted water according to package directions. Drain. Mix egg yolk, cream cheese, remaining grated cheese and pepper and toss with the hot pasta. Arrange noodles and zucchini on plates.