Zucchini Stuffed with Ground Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 36.2 μg | (60 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 906 mg | (23 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 slice day-old Farmhouse bread
- 1 Beefsteak tomato
- 50 grams Ground beef
- 1 egg
- 1 Tbsp grated Parmesan
- 4 Zucchini (yellow)
- salt
- freshly ground peppers
- 1 Red chili pepper
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 tsp Pastry flour
- 250 milliliters Tomato juice
- ½ bunch Basil
Preparation steps
Soak bread in a little lukewarm water. Squeeze bread and separate with a fork. Blanch tomato in hot water, rinse in cold water and peel. Dice and combine with bread, ground beef, egg and cheese in a bowl. Rinse and dry zucchini, halve lengthwise and scrape pulp with a teaspoon. Season zucchini shells with salt and pepper. Chop zucchini pulp.
Rinse and halve chile pepper, remove seeds and ribs, chop finely. Peel onion and garlic and chop finely.
Heat oil in a shallow pan or a pan.Saute zucchini pulp, onion, garlic and chile pepper on low heat for a few minutes. Combine half of mixure with tomato juice and mix well.
Add flour to the rest of onion mixture and saute briefly, gradually add the other half and saute until sauce is thick. Stuff zucchini shells with meat filling and arrange on top of sauce. Simmer, covered, for about 20 minutes on low heat.
Rinse and shake dry basil, pluck off leaves. Arrange stuffed zucchini on plates, drizzle with sauce and garnish with basil leaves. If desired, serve with boiled potatoes.
