Chicken omelet with vegetables
Cut the meat into pieces and fry in a coated pan with half the oil. Season with salt, bell pepper and paprika powder. Beat eggs in a jar and season a bit. Clean...
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Stuffed zucchini with veggie mince
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
383
Calories
25 g
Carbohydrates
32 g
Protein
14 g
Fat
Ingredients:
 | Tomatoes (fresh) | 1 (150 g) |
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Tablespoon |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Herbs mix | 1 Pinch(s) |
 | Minced meat (vegetarian) | 125 g |
 | Zucchini (fresh) | 1 (210 g) |
 | Vegan grated cheese | 2 Teaspoon |
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Preparation:
Step 1:
Wash zucchini, cut in half lengthwise and scrape out with a spoon. Cut the scraped pulp into small pieces and set aside.
Step 2:
Preheat oven to 200C° (top / bottom heat). Wash tomatoes and peppers, peel onion and cut everything into small cubes.
Step 3:
Heat oil in a non-stick pan and fry the veggie mince in it. Season with salt, pepper and herbs to taste. Add the zucchini pulp and chopped vegetables and fry. Then fill the zucchini halves evenly with it and sprinkle with cheese.
Step 4:
Bake zucchini halves for a few minutes until the cheese is melted golden yellow. Then serve on a plate.
Macronutrient distribution:
The recipe Stuffed zucchini with veggie mince is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Oven
Peeler
Stove
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