Stuffed zucchini with rice and vegetables

45 min
Type of dish: Vegetables, Rices
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.75 kg
Bean 0.075 kg
Carrot 0.075 kg
Red pepper 0.075 kg
Rice 0.15 kg
Table salt 1.5 g
Elaboration
  • Julienne the green beans, carrots and red pepper.
  • Cut the zucchini into pieces of about 12 cm, cut in half and take out the flesh.
  • Chop the pulp and use it for the filling.
  • Steam the carrot and the beans for 3 minutes and the zucchini for 5 minutes.
  • Sauté the pepper and the zucchini pulp.
  • Cook the rice.
  • Mix all the ingredients with the sautéed juices.
  • Fill the zucchinis and heat in the oven for serving.
Nutritional information (1 portion)
Fiber 3.17 g
Saturates 1.39 g
Monounsaturated fatty acids 7.97 g
Polyunsaturated fatty acids 1.11 g
Cholesterol 0.05 mg
Calcium 53.04 mg
Iron 1.07 mg
Zinc 0.47 mg
Vitamin A 253.33 ug
Vitamin C 42.6 g
Folic acid 37.65 ug
Salt (Sodium) 128.7 mg
Sugars 11.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.