Smarter Snack
Tuna-stuffed Zucchini Appetizers
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
397
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cans Tuna (each about 140 grams, in natural juices)
- 2 Tbsps Caper
- 2 Tbsps green Olives
- 100 grams Ricotta cheese
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 2 Zucchini
- 4 Tbsps olive oil
- ½ handful Chives
Preparation steps
1.
For the filling, drain tuna and flake finely with a fork. Finely chop capers and olives. Mix tuna, capers, olives, ricotta and lemon juice until creamy. Season filling with salt and pepper.
2.
Rinse zucchinis and cut off ends. Cut zucchinis lengthwise into very thin slices. Brush zucchini slices with oil, season lightly with salt and fry on a hot grill or in a grill pan about 5 minutes. Remove zucchini slices to a work surface, spread each slice with 1-2 tablespoons filling and roll up.
3.
Briefly blanch chives separately in boiling water and tie around zucchini rolls to serve.
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