Zucchini and Soft Cheese Parcels

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Zucchini and Soft Cheese Parcels
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
569
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie569 kcal(27 %)
Protein17.15 g(18 %)
Fat48.75 g(42 %)
Carbohydrates19.3 g(13 %)
Sugar added0 g(0 %)
Roughage2.49 g(8 %)
Vitamin A418.08 mg(52,260 %)
Vitamin D0 μg(0 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.5 mg(45 %)
Niacin2.82 mg(24 %)
Vitamin B₆0.44 mg(31 %)
Folate68.01 μg(23 %)
Pantothenic acid1.39 mg(23 %)
Biotin3.21 μg(7 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C39.3 mg(41 %)
Potassium885.91 mg(22 %)
Calcium221.32 mg(22 %)
Magnesium65.28 mg(22 %)
Iron1.27 mg(8 %)
Zinc1.51 mg(19 %)
Saturated fatty acids29 g
Cholesterol143.84 mg
Author of this recipe:
How healthy are the main ingredients?
zucchiniGoat cheeseCucumbersalt

Ingredients

for
2
Ingredients
2
1 cup
low-fat cream cheese
cup
Goat cheese (crumbled)
1
Cucumber (grated)
Mint sprig (to garnish)

Preparation steps

1.
Prepare the courgette by slicing thinly on a mandolin lengthwise. Keep the slices in a little water until ready to assemble the cakes.
2.
Prepare the filling by beating the cream cheese in a mixing bowl until soft.
3.
Fold in the grated cucumber and goat's cheese until you have a smooth mixture. Season a little.
4.
To make the cakes, pat the slices of courgette dry and lay on a flat surface, overlapping so that you have the shape of a star.
5.
Place a tablespoon of the filling in the centre of each star so that the end of courgette are exposed and ready to fold back over the top. Fold the ends of courgette back over the filling to make a parcel.
6.
Garnish each with a sprig of mint and serve cold.
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