Zucchini Stuffed with Ground Beef

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Zucchini Stuffed with Ground Beef
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
196
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie196 cal.(9 %)
Protein13 g(13 %)
Fat7 g(6 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E4.4 mg(37 %)
Vitamin K36.2 μg(60 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.5 mg(36 %)
Folate76 μg(25 %)
Pantothenic acid0.9 mg(15 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C72 mg(76 %)
Potassium906 mg(23 %)
Calcium129 mg(13 %)
Magnesium72 mg(24 %)
Iron4 mg(27 %)
Iodine12 μg(6 %)
Zinc1.9 mg(24 %)
Saturated fatty acids2.2 g
Uric acid93 mg
Cholesterol64 mg
Complete sugar11 g

Ingredients

for
4
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
How healthy are the main ingredients?
ParmesanBasileggZucchinisaltonion

Preparation steps

1.

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.  

2.

Rinse and halve chile pepper, remove seeds and ribs, chop finely. Peel onion and garlic and chop finely.

3.

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. 

4.

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. 

5.

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.