Zucchini and Soft Cheese Parcels
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
763
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 60 μg | (100 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,027 mg | (26 %) | ||
| Calcium | 755 mg | (76 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 37.8 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Zucchini
- 1 cup low-fat cream cheese
- ⅔ cup Goat cheese (crumbled)
- 1 Cucumber (grated)
- salt
- peppers
- mint (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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