Zucchini Goat Cheese Appetizers
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1088
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,088 cal. | (52 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 96 g | (83 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 55.3 μg | (92 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 381 mg | (38 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 58.3 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 medium sized Zucchini
- 200 grams cream cheese
- 1 Red chili pepper
- 2 tsps chopped rosemary
- coarsely ground Black pepper
- Whipped cream
Preparation steps
1.
Rinse and trim zucchini and cut lengthwise into thin slices. Blanch in boiling salted water for 1 minute. Drain, rinse in cold water and drain well.
2.
Mix cream cheese with as much cream as it takes to hold together into a spreadable paste.
3.
Rinse chile, cut lengthwise, remove the seeds and ribs and chop very finely. Mix goat cheese with chile, rosemary and season with pepper. Pat dry the zucchini slices, add some cream, roll up and secure with toothpicks.
4.
Serve with rosemary garnish.
