Stuffed zucchini with rice and vegetables

45 min
Suitable for vegans
Type of dish: Rices, Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.75 kg
Runner beans 0.075 kg
Carrots 0.075 kg
Red pepper 0.075 kg
Rice 0.15 kg
Table salt 1.5 g
Olive oil 0.05 l
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)
Energy
250.37
kcal
Carbohydrates
35.67
g
Proteins
4.24
g
Lipids
10.87
g
Sugars 9.23 g
Salt (Sodium) 126.59 mg
Folic acid 31.55 ug
Vitamin C 35.48 g
Vitamin A 212.8 ug
Zinc 0.4 mg
Iron 0.9 mg
Calcium 44.51 mg
Cholesterol 0.05 mg
Polyunsaturated fatty acids 1.07 g
Monounsaturated fatty acids 7.97 g
Saturates 1.38 g
Fiber 2.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.