Zucchini Stuffed with Feta
Zucchini stuffed with feta - Crunchy vegetables with spicy filling
Healthy, because
Even smarter
Nutritional values
Zucchini is rich in potassium, a mineral that is important for various metabolic processes and balanced blood pressure. Sheep's cheese and cottage cheese score high in protein as well as calcium, which is important for strong bones and teeth. Walnuts provide omega-3 fatty acids and vitamin E.
In order not to strain the intestines too much, low-fat dairy products are recommended. If you do not tolerate lactose well: there are lactose-free alternatives on the market.
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 66 ozs small round Zucchini (8 small round zucchini)
- 3 ½ ozs sheep cheese
- 3 ½ ozs Cottage cheese
- 2 sprigs thyme
- 3 Tbsps walnut kernels
- 2 Tbsps olive oil
- salt
- peppers
- ½ tsp noble sweet ground paprika
Preparation steps
Wash zucchini, cut off top and set aside; remove soft flesh with a spoon and chop finely. Crumble feta cheese into a bowl and add cottage cheese. Wash thyme, shake dry and pluck leaves. Chop walnuts into small pieces.
Heat 1 tablespoon oil in a frying pan. Sauté zucchini flesh and nuts in it for 5 minutes over medium heat. Season with salt, bell pepper and paprika powder. Add pan contents to the cheese mixture. Mix everything together, pour into zucchini and replace lid.
Place the zucchini in a baking dish, drizzle the remaining oil over it and cook in a preheated oven at 200 °C / 400 °F for 30 minutes.
