Tomato and Mozzarella Stuffed Courgette Rolls
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 15 min.
Ready in
Calories:
102
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 102 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 297 mg | (7 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Tbsp olive oil
- 2 small-medium, green Zucchini (washed and thinly sliced lengthwise)
- 3 Tomatoes (washed and seeded; diced)
- 1 cup fresh Mozzarella (chopped)
- 2 Tbsps fresh Basil (chopped)
- ¼ cup Sour cream
- salt (to taste)
- peppers (to taste)
- white balsamic vinegar (for drizzling)
Preparation steps
1.
Brush sliced zucchini lightly with oil. Grill zucchini until pliable (just softened). Set aside to cool.
2.
In a bowl mix tomatoes, mozzarella, and sour cream until blended and evenly coated. Season with salt and pepper.
3.
Spread a thin layer of the tomato and cheese mixture on a slice of zucchini. Roll and secure with a wooden or plastic pick. Refrigerate for up to 2 hours.
4.
When ready to serve, transfer to a platter and drizzle with white balsamic vinegar.
