Low-Carb Without Meat
Zucchini Stuffed with Ricotta
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 757 mg | (19 %) | ||
| Calcium | 437 mg | (44 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
