Zucchini Stuffed with Ground Meat
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
585
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 927 mg | (23 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams mixed Ground meat
- 1 garlic clove
- 4 finely chopped Tomatoes
- 2 Tbsps chopped almonds
- 10 black Olives (pitted, cut into thin rings)
- salt
- freshly ground peppers
- 2 yellow Zucchini
- olive oil
- 1 green Zucchini
- 300 grams Fettuccine
- 8 black Olives
Preparation steps
1.
Mix ground beef with tomatoes, almonds and olive rings. Season with salt and pepper.
2.
Rinse yellow zucchini and halve lengthwise. Scrape out pulp with a teaspoon. Stuff zucchini halves with the meat mixture. Arrange on a greased baking sheet, drizzle each with 1 tablespoon of olive oil and bake in preheated oven at 200°C (approximately 400°F) for abour 20 minutes.
3.
Cut green zucchini with a vegetable peeler lengthwise into thin slices. Cook pasta in plenty of boiling salted water until al dente and drain well. Mix hot pasta with green zucchini strips and 2-3 tablespoons of olive oil. Season lightly with salt. Arrange pasta and stuffed zucchini halves on plates and garnish with black olives. Serve immediately.
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