Stuffed Zucchini with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 909 cal. | (43 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 100.6 μg | (168 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 2,286 mg | (57 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 4 Zucchini (Each about 250 grams)
- 2 small onions
- 1 Tbsp chopped parsley
- 3 Tbsps olive oil
- 300 grams mixed Ground meat
- 100 grams Double cream cheese (60-75% fat)
- 1 Tomato
- salt
- freshly ground peppers
- 1 can peeled Tomatoes
- 1 small onion
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp Tomato paste
- 1 bay leaf
- 1 pinch sugar
Preparation steps
Rinse zucchini, cut off the ends and cut in half lengthwise. Scoop out the flesh with a teaspoon to an edge of about 0.5 cm (approximately 1/4 inch) and chop scooped flesh finely.
Blanch zucchini halves in boiling salted water for about 3 minutes. Remove, rinse in cold water and drain.
Peel 2 onions and chop finely.
Rinse tomato, cut into quarters, remove seeds and cut into very small cubes.
Cook onions in hot oil until soft. Add the chopped zucchini flesh, fry briefly, remove and set aside.
Place ground meat in the pan and cook in pan drippings until crumbly and brown, then pour in wine, bring to a boil and remove from heat.
Let meat cool slightly, then combine with the zucchini pulp, cream cheese, parsley and tomato. Season with salt and pepper.
Fill the zucchini halves with ground meat mixture and place in a shallow, greased casserole. Bake on the second shelf from the bottom in a preheated oven at 200°C (approximately 400°F) for about 25 minutes.
For the tomato sauce, peel remaining onion and garlic, finely chop and cook until translucent in the olive oil. Add peeled tomatoes (including juice) and tomato paste and puree everything with an immersion blender. Add the bay leaf and sugar and season with salt and pepper. Simmer tomato sauce, uncovered, on low heat for about 20 minutes.
Arrange the stuffed zucchini on plates and serve with the sauce and rice, if desired.
