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Low-Carb Substitute
Zucchini stuffed with cheese
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 38 mins
Calories:
445
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 766 mg | (77 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 small Zucchini
- salt
- 1 Red chili pepper
- 1 garlic clove
- 1 handful fresh Fresh herbs (Rosemary, marjoram, thyme and basil)
- 2 Tbsps olive oil
- 400 grams Goat cheese
- 1 splash lemon juice
- peppers
Preparation steps
1.
Rinse zucchini, halve lengthwise and scrape out seeds. Blanch zucchini halves in salted water for 2-3 minutes. Drain and pat dry, arrange on a lined with parchment paper baking sheet.
2.
Preheat the oven to 180 ° C convection.
3.
Rinse and halve chile pepper, remove seeds and ribs, chop finely. Peel garlic and chop finely. Rinse herbs, shake dry, pluck off leaves and chop finely. Add olive oil, chile pepper and garlic to cheese and season with lemon juice, salt and pepper. Stuff zucchini halves with the mixture and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes or until golden brown.
4.
If desired, serve with lettuce.
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