Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Zucchini Stuffed with Ricotta
35 min., ready in 1 hr 5 min.
Time:
440
calories
Calories:
Health Score:
93 / 100
Ingredientsfor
- 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
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.
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 %) |