Zucchini Timbales with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 small firm Zucchini
- 6 sheets clear gelatin
- 2 Tbsps chopped Chives
- 2 Tbsps Dill (chopped)
- 2 Tbsps parsley (chopped)
- 450 grams Whipped cream
- 2 tsps Horseradish (fresh or from a jar)
- 2 tsps lemon juice
- 1 yellow Bell pepper
- 2 Tbsps White vinegar
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 4 Portion forms each 150 ml (approximately 5 ounces)
Preparation steps
Rinse and dry zucchini and cut a piece of about 50 grams (approximately 2 ounces). Grate this piece finely and lightly season with salt and pepper.
Soak the gelatin in cold water. Stir the sour cream until smooth.
Dissolve gelatin in a small pan over low heat, stir in a little sour cream, then mix with the remaining sour cream. Fold in grated zucchini and herbs, then add horseradish and season with salt, pepper and lemon juice.
Rinse the ramekins with cold water, then fill with the zucchini mixture. Cover and chill for at least 3 hours (or overnight) in the refrigerator.
To serve, rinse peppers, halve, remove ribs and seeds and finely dice. Cut the remaining zucchini into fine dice. Whisk vinegar with some salt and pepper and the oil for a marinade. Add diced vegetables and turn to coat.
Invert the timbales onto serving plates and garnish with remaining herbs. Spread the vegetables around the timbales and serve immediately.
