Zucchini Stuffed with Lamb Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,187 mg | (30 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 Zucchini (150 grams or about 5 oz each)
- 2 carrots
- 2 sprigs rosemary
- 2 garlic cloves
- 1 onion
- 500 grams Ground lamb
- 2 Tbsps vegetable oil
- 100 milliliters dry Red wine
- 300 milliliters Canned tomatoes
- salt (and)
- freshly ground peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the zucchini, pat dry, trim and cut into 5 cm (approximately 2 inch) long pieces. Scoop out the flesh in the center to form hollow tubes. Peel the carrot and cut into 1 cm (approximately 1/2 inch) cubes. Rinse the rosemary, shake dry and pluck the needles. Peel the garlic and onion and chop finely. For the stuffing, fry the minced meat in a hot pan with oil until crumbly. Add the onion, garlic and carrot cubes and fry for 3-4 minutes. Deglaze with the red wine and boil down briefly, then add the tomato and rosemary. Season with salt and pepper and simmer for 20-25 minutes over medium heat. Place the zucchini pieces on a baking sheet lined with parchment paper, fill with the lamb mixture and cook for 15-20 minutes in the preheated oven. Remove from the oven and serve immediately.
