Stuffed Zucchini
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
398
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 57.9 μg | (97 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,134 mg | (28 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 small Zucchini
- salt
- 250 grams Couscous (Instant)
- 350 milliliters Vegetable broth
- 1 onion
- 2 Tbsps olive oil
- 80 grams black Olives (pitted)
- 1 Tbsp lemon juice
- freshly ground peppers
- mint (for garnishing)
Preparation steps
1.
Rinse and dry zucchini, cut off a little bit on the bottoms to stabilize them and cut off lids. Scoop out pulp with a teaspoon and chop into small cubes. Cook zucchini in boiling salted water for about 6-8 minutes. Drain and pat dry.
2.
Put couscous in a bowl. Bring broth to a boil and pour over couscous, let stand for 10 minutes.
3.
Peel onion and chop very finely. Heat oil in a pan and saute onion and zucchini cubes for 2-3 minutes, add to couscous. Drain olives and cut into small pieces. Add to couscous and mix well. Season with lemon juice, salt and pepper and stuff zucchini with the mixture. Arrange on plates and garnish with mint, serve.
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