Zucchini with Shrimp Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 19.09 g | (19 %) | ||
| Fat | 20.89 g | (18 %) | ||
| Carbohydrates | 16.38 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 93.64 mg | (11,705 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.56 mg | (13 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 6.46 mg | (54 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 107.17 μg | (36 %) | ||
| Pantothenic acid | 1.26 mg | (21 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 2.18 μg | (73 %) | ||
| Vitamin C | 52.6 mg | (55 %) | ||
| Potassium | 933.68 mg | (23 %) | ||
| Calcium | 284.71 mg | (28 %) | ||
| Magnesium | 78.52 mg | (26 %) | ||
| Iron | 1.48 mg | (10 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 3.52 mg | (44 %) | ||
| Saturated fatty acids | 12.77 g | |||
| Cholesterol | 106.84 mg |
Ingredients
- Ingredients
- 1 kilogram Zucchini (4 - 6)
- salt
- freshly ground peppers
- 2 onions
- 1 Tbsp butter
- 2 Tbsps Dill (finely chopped)
- 150 grams Crème fraiche
- 250 grams North Sea crab meat
- 30 grams Parmesan (freshly grated)
Preparation steps
Rinse and trim zucchini and cut in half lengthwise. Scoop out the flesh with a teaspoon, leaving a shell about 0.5 cm (approximately 1/4 inch) thick and finely chop the flesh.
Blanch the zucchini halves in boiling salted water for about 4 minutes. Rinse in cold water and drain.
Peel the onions and chop finely. Heat 1 teaspoon of butter in a pan and saute the onions until translucent. Add the chopped zucchini, cover and simmer, then stir in the crème fraîche, season with salt and pepper and cook a few more minutes. Finally, gently stir in the crab and dill.
Fill the zucchini halves with the crab mixture and sprinkle with Parmesan. Sprinkle the remaining butter in small pieces on top.
Place the zucchini halves in a baking dish, pour about 4 tablespoons of water into the pan and bake in preheated oven (200°C) (approximately 400°F) for about 8 minutes. Serve immediately with toasted slices of white bread.
