Low-Carb Without Meat

Zucchini Stuffed with Ricotta

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Zucchini Stuffed with Ricotta
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
440
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie440 cal.(21 %)
Protein23 g(23 %)
Fat33 g(28 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E4.2 mg(35 %)
Vitamin K33 μg(55 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin8 mg(67 %)
Vitamin B₆0.4 mg(29 %)
Folate61 μg(20 %)
Pantothenic acid0.6 mg(10 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C46 mg(48 %)
Potassium757 mg(19 %)
Calcium437 mg(44 %)
Magnesium97 mg(32 %)
Iron4.2 mg(28 %)
Iodine37 μg(19 %)
Zinc1.8 mg(23 %)
Saturated fatty acids14.1 g
Uric acid63 mg
Cholesterol132 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
4 round Zucchini (each about 250 grams)
3 Tbsps peeled Pine nuts
¼ bunch Basil
1 Red onion
1 garlic clove
500 grams Ricotta cheese
1 egg
3 Tbsps freshly grated Parmesan
olive oil (for baking sheet)
How healthy are the main ingredients?
Ricotta cheesePine nutsParmesanBasilZucchinionion

Preparation steps

1.

Preheat the oven to 200 ° C top and bottom heat Preheat.

2.

Rinse and dry zuchini. Cut off lids and scoop pulp, leaving about 1 cm (approximately 1/2 inch) thick shells. 

3.

Toast pine nuts in a dry pan until golden brown, remove from pan and let cool. Rinse basil, shake dry, pluck off leaves, set some leaves aside for garnishing and cut the rest into small strips. Peel onion and garlic, chop finely and mix with pine nuts, ricotta, chopped basil, egg and Parmesan. Fill zucchini shells with the mixture. Replace lids and place on a baking sheet. Bake in preheated oven at 200°C (approximatley 400°F) for about 30 minutes.

4.

Remove from oven and take off lids, garnish with basil and serve. 

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