Name: Low-sugar and low-glycemic vegetarian STUFFED ZUCCHINI
Cook time: 20 min
Yield: 2 servings
Ingredients: 2 zucchini; 1 garlic clove; 1 egg; 4 tablespoon of grated parmesan; 4 tablespoon of almond powder; 2 tomato; 2 tablespoon of olive oil; 12 hazelnut

Low-sugar and low-glycemic vegetarian STUFFED ZUCCHINI

Low-glycemic and gluten-free vegetarian STUFFED ZUCCHINI Many of you have told me that you have plenty of zucchini in your garden, how lucky. So here's a recipe for stuffed zucchini without meat to change things up, but you can serve it with skewers if needed.

Vegetarian Public

Course: Side dish

Preparation time: 0 minutes

Cooking time: 20 minutes

Cost per serving: 1,76 €

Energy: 555 kcal / serving

Nutritional score:

Instructions

1. For 2 people:
- 2 zucchini
- 1 to 2 cloves of garlic
- 1 egg
- 4 tbsp of parmesan cheese
- 4 tbsp of almond powder
- 2 tomatoes
- 2 tbsp of olive oil
- 12 hazelnuts
2. Cut the zucchini in half lengthwise and hollow out the center, leaving about 5 mm of border.
Place the inside of the zucchini in a colander with a little salt and let it drain.
3. Dice the tomatoes and sprinkle with salt to drain.
4. Drain the inside of the zucchini and place it in a bowl. Mash it with a fork and add the egg, parmesan cheese, almond powder, garlic pieces, olive oil. Season with pepper and mix well. Add the drained tomatoes.
5. Stuff the zucchini, sprinkle with crushed hazelnuts, and bake for 15 to 20 minutes at 200°C (400°F).
6. Serve with some basil leaves and a rocket/red cabbage salad for me. I enjoyed it for dinner.