Zucchini Stuffed with Ricotta
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 53 min.
Ready in
Calories:
222
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse zucchini and make small cuts on the bottoms to make them stand horizontally. Cut off lids and scrape out pulp. Chop zucchini pulp. Peel onion and garlic and chop. Heat oil in a pan and saute onion, garlic and zucchini pulp for about 2-3 minutes, remove from heat and cool.
2.
Preheat the oven to 375°F.
3.
Combine sauteed vegetables with ricotta, egg, sage, mint and Parmesan, mix well. Season with salt and pepper and stuff zucchini with the mixture. Arrange on a lined with parchment paper baking pan, replace lids and bake in preheated oven at 375°F for about 30 minutes or until golden brown. Transfer to plates and serve.
