Zucchini Stuffed with Brie and Mushrooms

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Zucchini Stuffed with Brie and Mushrooms
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
471
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie471 cal.(22 %)
Protein20 g(20 %)
Fat29 g(25 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.3 μg(7 %)
Vitamin E3 mg(25 %)
Vitamin K39 μg(65 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.5 mg(36 %)
Folate75 μg(25 %)
Pantothenic acid1.8 mg(30 %)
Biotin16.9 μg(38 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C47 mg(49 %)
Potassium863 mg(22 %)
Calcium227 mg(23 %)
Magnesium91 mg(30 %)
Iron4.4 mg(29 %)
Iodine26 μg(13 %)
Zinc3 mg(38 %)
Saturated fatty acids13.5 g
Uric acid127 mg
Cholesterol55 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
4 Zucchini
butter (for the baking mold)
150 grams Couscous
200 milliliters Vegetable broth
200 grams fresh button Mushroom
1 onion
olive oil (for cooking)
½ tsp freshly chopped thyme
½ tsp freshly chopped rosemary
salt
freshly ground peppers
200 grams Brie
How healthy are the main ingredients?
thymerosemaryZucchinionionolive oilsalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Rinse the zucchini, cut in half lengthwise, and scrape out the seeds with a teaspoon. Place the halves cut side up in a buttered baking dish.

3.

Put the couscous in a bowl, stir in the boiling broth and let soak for about 10 minutes.

4.

Rinse and chop the mushrooms. Peel and chop the onion and garlic and sauté in a hot pan with a little oil until translucent. Add the mushrooms and sauté until the liquid is evaporated. Stir in the herbs, and season with salt and pepper. Remove from the heat.

5.

Fluff the couscous with a fork, stir in the mushrooms, and spread the mixture into the zucchini halves. Cut the brie into thin slices and spread on the zucchini slices. Bake for 20 to 25 minutes.

6.

Transfer to a serving plate and serve with rice if desired.