Zucchini Filled with Vegetables and Feta Cheese
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 137.1 μg | (229 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 1,205 mg | (30 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the zucchini, cut in half lengthwise and scoop out the flesh. Blanch in salted water for about 3 minutes. Remove, rinse cold and drain.
2.
Blanch the tomatoes for a few seconds, peel and quarter them and cut into cubes.
3.
Peel the carrots and cut into fine sticks. Rinse and trim the scallions and cut into rings. Rinse the broccoli and blanch in salted water for 3 minutes. Drain well.
Sauté the carrots, tomatoes, scallions and broccoli briefly in some oil and season with salt and pepper. Spoon into the zucchini halves and place in a greased baking dish. Cover with crumbled feta cheese and bake in a preheated oven at 200°C (approximately 400ºF) for about 15 minutes.
Serve hot.
