Zucchini with Cheese Topping
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
245
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 69.8 μg | (116 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 411 mg | (41 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅛ cups Ricotta cheese
- 1 cup grated Parmesan
- 1 egg
- 2 Tbsps fresh Fresh herbs (chopped)
- 4 Zucchini (halved lengthways, seeds scraped out)
- 1 ½ bunches flat-leaf parsley
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.
