Zucchini with Cheese Topping

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Zucchini with Cheese Topping
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
315
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie315 kcal(15 %)
Protein24.73 g(25 %)
Fat19.93 g(17 %)
Carbohydrates10.03 g(7 %)
Sugar added0 g(0 %)
Roughage2.09 g(7 %)
Vitamin A327.7 mg(40,963 %)
Vitamin D0.82 μg(4 %)
Vitamin E1.72 mg(14 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.51 mg(46 %)
Niacin5.47 mg(46 %)
Vitamin B₆0.39 mg(28 %)
Folate84.05 μg(28 %)
Pantothenic acid0.75 mg(13 %)
Biotin2.09 μg(5 %)
Vitamin B₁₂0.98 μg(33 %)
Vitamin C49.22 mg(52 %)
Potassium676.35 mg(17 %)
Calcium610.73 mg(61 %)
Magnesium63.89 mg(21 %)
Iron1.94 mg(13 %)
Iodine15 μg(8 %)
Zinc2.53 mg(32 %)
Saturated fatty acids12.04 g
Cholesterol103.46 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ⅛ cups
1 cup
1
2 tablespoons
fresh Herbs (chopped)
4
zucchini (halved lengthways, seeds scraped out)
1 ½ bunches
flat-leaf parsley
How healthy are the main ingredients?
Ricotta cheeseeggzucchiniparsley

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Mix together the ricotta, Parmesan, egg and the herbs. Season with salt and ground black pepper and transfer to the hollowed out courgettes. Place on the prepared baking tray and bake for around 25 min until golden brown.
3.
Arrange the parsley on plates, remove the courgettes from the oven, place on the parsley and serve immediately.