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Zucchini stuffed with rice and ground meat
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
Calories:
648
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 38.3 μg | (64 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,024 mg | (26 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 small Zucchini
- 250 grams mixed Ground meat
- 250 grams cooked Rice
- 3 Tomatoes (finely diced)
- 2 garlic cloves (finely chopped)
- 1 egg
- 3 Tbsps breadcrumbs
- 1 Tbsp minced fennel fronds
- salt
- freshly ground peppers
- 200 grams Yogurt (0.1% fat)
- 100 grams whipped Whipped cream
- 1 tsp grated Lemon peel (organic)
- olive oil
Preparation steps
1.
Rinse zucchini and halve lengthwise, scrape out pulp and season shells with a little salt. Combine ground meat, rice, tomato, garlic and a little dill, season with salt and pepper. Add an egg and breadcrumbs and knead well. Stuff zucchini halves with the mixture and arrange in an oiled baking pan.
2.
Bake in preheated oven at 200°C (approximately 400°F) for about 25-30 minutes. Whisk yogurt with cream and season with lemon zest and salt. Place1-2 tablespoons of yogurt mixture on each zucchini half and arrange on plates. Sprinkle with fennel leaves and serve immediately. If desired, serve with fennel salad.
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