Pasta with shrimps
Prepare pasta as described on the package. In a deep skillet, heat a generous drizzle of olive oil. Briefly fry the finely chopped garlic in it. Shrimp salt and...
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Stuffed zucchini with cheese and tomatoes
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Preparation time:
40 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
577
Calories
44 g
Carbohydrates
20 g
Protein
34 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | ¼ (5 g) |
 | Olive oil | 1 Teaspoon |
 | Onion (fresh) | ½ (50 g) |
 | Garlic (fresh) | ¾ (2 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Basil (fresh or dried) | 1 Pinch(s) |
 | Thyme (dried) | 1 Pinch(s) |
 | Creme fraiche (30% fat) | 1 Teaspoon |
 | Gouda cheese (48% fat, grated) | 3 Teaspoon |
 | Kritharaki (raw) | 3 Teaspoon |
 | Zucchini (fresh) | 1 (210 g) |
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Preparation:
Step 1:
Prepare pasta as described on the package.
Step 2:
Wash the zucchini, cut in half and hollow out, leaving a margin of about 0.5 cm. Peel onion, dice and roast in oil. Chop the flesh of the zucchini and the garlic and add to the pan with the crème fraîche.
Step 3:
Wash and chop the tomatoes and add to the pan with the pasta. Then season everything to taste.
Step 4:
Preheat oven to 180 °C. Pour the filling into the halved zucchini and sprinkle with cheese to taste. Bake for about 20 - 30 minutes until the cheese is browned.
Macronutrient distribution:
The recipe Stuffed zucchini with cheese and tomatoes is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Oven
Peeler
Stove
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