Zucchini with Bulgur Feta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 8 g |
Preparation steps
Stir in the bulgur into approximately 250 ml (approximately 1 cup) of boiling, lightly salted water, remove from heat and let soak for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Rinse the zucchini, cut off the ends, cut in half lengthwise and scrape out the pulp with a spoon, leaving a 1-2 cm (approximately 1/2 to 1 inch) thick edge. Chop the flesh finely. Peel the onion, chop finely and cook in hot olive oil. Add zucchini pulp. Peel garlic and squeeze. Chop the plucked oregano leaves finely, mix in, cook for about 5 minutes and mix everything into the bulgur. Remove from heat and let cool. Crumble the feta cheese in a bowl, mix with the eggs and the bulgur vegetables. Spoon everything into the zuccchini halves. Put in an ovenproof dish and bake about 25 minutes in the oven. Serve garnished with lemon slices and parsley.
