Stuffed Zucchinis
(3 votes)
(3 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Zucchini
- 1 shallot
- 1 garlic clove
- 4 Tomatoes
- 100 grams cooked ham (sliced)
- 200 grams cream cheese
- 4 Tbsps Crème fraiche
- 4 Tbsps freshly grated Parmesan
- 1 egg
- 1 pinch ground paprika
- ½ tsp herbes de Provence
- salt
- peppers
- 1 Tbsp olive oil
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F).
2.
Rinse zucchinis, cut in half lengthwise and scoop out pulp, leaving a thin edge. Chop pulp. Peel shallot and garlic and finely chop. Blanch tomatoes, peel, quarter, core and dice into small cubes. Cut ham into small pieces. Mix cream cheese with creme fraiche, Parmesan, egg, paprika and herbs de Provence until smooth. Mix in zucchini pulp, tomatoes, shallot and garlic. Season with salt and pepper. Place filling into zucchini halves and add to a baking dish greased with oil. Bake for 20-25 minutes or until golden brown. Serve immediately.
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