Zucchini Rolls with Cheese and Tomato Filling
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
298
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 53.2 μg | (89 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,009 mg | (25 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 medium sized Zucchini
- salt
- 12 dried Tomatoes (in oil)
- 1 tsp lemon juice
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 pinch Red pepper flakes
- freshly ground peppers
- 300 grams Feta
- 1 handful Arugula
- 2 Tbsps Tomato paste
- 3 Tbsps Yogurt (0.1% fat)
Preparation steps
1.
Rinse the zucchini, cut off the ends and cut lengthwise into 6 thin slices. Use the edge pieces elsewhere. Salt the zucchini slices, cover with water and leave for at least 15 minutes.
2.
Drain the tomatoes, collecting 4 tablespoons of the oil. Mix the oil with the lemon juice, oregano, thyme and chili and season with salt and pepper.
Cut the feta into 12 equal slices. Rinse the arugula and shake dry.
Mix the tomato paste with the yogurt.
3.
Pat the zucchini slices dry and coat with the spice oil. Grill for 4-5 minutes while turning.
Remove from the grill and spread out on a work surface. Brush each slice with some tomato yogurt. Distribute the feta, dried tomatoes and arugula on top and roll up. Pin together with toothpicks and serve.
