Stuffed Zucchini - Healthy Recipes

Stuffed zucchini with parsley potatoes

Ingredients for 2 servings:

2 zucchini (approx. 200 g each)

1 small red pepper

100 g mushrooms

parsley

salt

1 teaspoon olive oil, pepper, paprika powder

1 egg yolk

50 g grated semi-hard cheese (low in fat)

400 g potatoes

parsley

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Preparation:

• Wash and clean the zucchini and cut in half lengthways. Lightly scoop out with a teaspoon and blanch the zucchini in salted water for three to five minutes, drain and drain.
• Wash and clean the peppers and cut into strips. Clean the mushrooms and cut them in slices. Wash and finely chop the parsley.
• Preheat the oven to 180 degrees (convection 160 degrees).
• Sauté the paprika strips and mushrooms in a little oil. Add parsley and season with salt, pepper and paprika powder.
• Fill the zucchini with it and place on a tray. Whisk the egg yolks with the grated cheese and place on the zucchini filling.
• Put the zucchini in the preheated oven and grill at 180 degrees (convection 160 degrees) for about 15 minutes.
• For the side dish: boil the potatoes, peel them and sprinkle with a little parsley.
• Arrange and serve the stuffed zucchini and parsley potatoes.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	305	Carbohydrates (g)	36
Protein (g)	17th	Dietary fiber (g)	11
Fat (g)	9	Cholesterol (mg)	131

This recipe comes from the brochure "Healthy Cooking - Made Easy" by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).