Zucchini Stuffed with Cream Cheese
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
330
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 365 mg | (9 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 medium size Zucchini
- 1 shallot
- 2 sprigs parsley
- 1 organic lemon
- 1 garlic clove
- salt
- 1 tsp Dill seed
- freshly ground peppers
- 350 grams cream cheese
- Edible flowers for garnish (such as borage, nasturtium, daisies)
Preparation steps
1.
Trim and rinse the zucchini, cut in half lengthwise and scrape out the core with a melon baller. Peel the shallot and finely chop. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Rinse the lemon in hot water, wipe dry and finely grate the zest. Squeeze the juice. Peel and mince the garlic with a pinch of salt. Mix the shallot, the parsley and the crushed dill seed and garlic into the cream cheese. Season with salt, lemon juice and pepper. Spoon the filling into the zucchini halves and cut diagonally into pieces.
2.
Garnish with edible flowers and serve.
