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Stuffed Zucchini with Peppers & Parmesan

These zucchinis are a delight thanks to the Parmesan cheese and are filled with colorful peppers. They can be served alone or with rice... Source: https://www.ptitchef.com/recettes/plat/petites-courgettes-farcies-poivrons-parmesan-fid-97270

Vegetarian Evening Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Energy: 63 kcal / serving

Instructions

  • 1.   Cut off the top quarter of each zucchini, hollow them out with a spoon, being careful not to pierce through, set aside the flesh and steam the rest for 20 minutes.
  • 2.   Sauté the diced peppers in a pan for 5 minutes, then add the zucchini flesh and minced white onion and continue cooking for 20 minutes.
  • 3.   Season with salt and pepper, and off the heat, mix in the Parmesan cheese.
  • 4.   Fill the zucchinis with the mixture, put the tops back on, and place them in a baking dish for 20-25 minutes at 120°C (250°F).

Notes & Suggestions

  • Average nutritional values per serving
    Energy 538.04 kJ / 129.76 kCal
    Fat 6.61 g, of which saturated 0.57 g
    Carbohydrates 12.31 g, of which sugars 1.62 g
    Fiber 0.75 g
    Protein 5.12 g
    Sodium 167.75 mg

Ingredients for servings

  • 6 small round zucchini
  • 1 white onion
  • ½ red bell peppers
  • ½ yellow bell peppers
  • 2 tablespoon of grated parmesan
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    63 kcal
    3 %
  • Fat
    4,55 g
    7 %
  • of which saturated
    1,21 g
    6 %
  • Carbohydrates
    3,37 g
    1 %
  • of which sugar
    2,75 g
    3 %
  • Protein
    1,55 g
    3 %
  • Fibers
    1,13 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.