Baked Zucchini - Healthy Recipes

Zucchini, baked with rice

Particularly recommended for working people

Ingredients for 2 servings:

120 g rice (raw)

½ onion

100 g carrots

50 g celery

100 g paprika

200 g peeled tomatoes

2 zucchini

1 teaspoon olive oil

salt, pepper, basil

100 g sheep cheese, low in fat

For the salad:

100 g lettuce (e.g. Chief salad, lollo rosso)

vinegar

1 teaspoon olive oil

salt, pepper

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Preparation:

• Prepare rice according to the instructions on the packet.
• Peel onions and cut them into fine pieces. Wash and clean vegetables. Cut the carrots, celery, peppers and tomatoes into small pieces. Halve the zucchini lengthways, scoop out with a spoon and cut the pulp into small pieces.
• Heat the oil in a non-stick frying pan, fry the onion, then the carrots, celery and chopped zucchini, add the tomatoes and cook over a medium heat until the root vegetables are soft, stir several times and season with salt, pepper and basil.
• Pour the mixture into the hollowed out zucchini halves, sprinkle with sheep cheese, then place in a coated ovenproof dish and bake in the preheated oven at 180 degrees for about 15 minutes.
• In the meantime, wash the salad, cut into small pieces and marinate with vinegar, oil, salt and pepper and serve with the zucchini and rice.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	410	Dietary fiber (g)	8th
Protein (g)	15th	Cholesterol (mg)	15th
Fat (g)	11	Carbohydrates (g)	60

This recipe comes from the brochure Proper nutrition in everyday office life from the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).