Peppers stuffed with cream cheese and mushrooms
Halve and seed the peppers. Preheat the oven to 200 °C top/bottom heat. Dice the mushrooms, salami and the cooked ham and put them in a bowl. Add cream cheese,...
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Zucchini pasta with tomatoes and feta
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Preparation time:
40 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
490
Calories
22 g
Carbohydrates
24 g
Protein
31 g
Fat
Ingredients:
 | Olive oil | 1 Tablespoon |
 | Onion (fresh) | 1 (100 g) |
 | Garlic (fresh) | ½ (1,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Feta, sheep cheese, shepherd cheese (approx. 30% fat) | 100 g |
 | Tomato pieces, chopped tomatoes (canned) | 200 g |
 | Zucchini (fresh) | 2 (420 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Wash the zucchini and cut off the ends. With a peeler cut the zucchini lengthwise into strips. Peel to the cores. Either discard the rest or cut it into small pieces and add it to the sauce.
Step 2:
Put zucchini ribbon noodles in a colander and sprinkle with salt. Peel onion and cut into small pieces. After a while, pat the "ribbon noodles" dry with some kitchen paper.
Step 3:
Heat a little oil in a frying pan. Fry the zucchini strips with the onions. Add the tomatoes and the feta cut into cubes. Add the pressed garlic and the other spices. Simmer the whole thing only briefly, otherwise the zucchini will be too soft.
Macronutrient distribution:
The recipe Zucchini pasta with tomatoes and feta is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Sieve
Stove
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