Stuffed Zucchini with Tomato and Sunflower Seeds

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Stuffed Zucchini with Tomato and Sunflower Seeds
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
515
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories515 kcal(25 %)
Protein21.4 g(22 %)
Fat33 g(28 %)
Carbohydrates33 g(22 %)
Author of this recipe:

Ingredients

for
4
Ingredients
4
2
2
2 tablespoons
3 tablespoons
2
medium Tomatoes
2 tablespoons
1 teaspoon
dried Basil
1 teaspoon
100 grams
350 grams
3
100 tablespoons
How healthy are the main ingredients?
Gouda cheeseSunflower seeds

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.