Vegetarian Stuffed Zucchini
User Reviews
5
6 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
2 hrs
-
Total Time
1 hr 20 mins
-
Servings
6 servings
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Calories
169 kcal
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Cuisine
German, Vegetarian
Vegetarian Stuffed Zucchini
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These vegetarian stuffed zucchini boats are filled with grains and cheese. They are so delicious and rich that you will not believe how healthy they are.
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Ingredients
- 3.5 oz millet Note 1
- 1 ¾ cup vegetable stock
- 3 medium zucchini
- 3 tablespoons cottage cheese Note 2
- 2.5 oz feta cheese
- 2 large garlic cloves
- 2 green onions
- 3 thyme or a large pinch of dry thyme, sprigs
- 1 teaspoon za'atar spice blend optional, can be replaced with other herbs or spices to taste
- 1 egg
- ½ cup hard cheese freshly grated, Note 3, vegetarian
- sea salt fine
- black pepper fine
Instructions
- Cook the millet: Wash the millet in a fine-mesh sieve. Place it in a small pan, add the vegetable stock, and bring to a boil. Turn the heat down to very low and let simmer for about 20 minutes or according to the packet's instructions until all the stock is absorbed. Take off the heat and let cool for a while.3.5 oz millet/ 100 g + 1 ¾ cup vegetable stock/ 400 ml
- Preheat the oven to 400°F/ 200°C.
- Prepare zucchini: Halve the zucchini and remove the seeds and some of the flesh to form a boat. Use a tablespoon to do that. Place the zucchini in a lightly oiled baking dish.3 medium zucchini
- Filling: Mix the cooled millet with the cottage cheese, crumbled feta cheese, grated garlic cloves, finely chopped spring onions, thyme, and za'atar. Add the beaten egg and salt and pepper to taste. You should really taste the mixture (before adding the egg, if you are worried about tasting the raw egg) and add salt and pepper very generously. The mixture should not be bland. Add more thyme and za'atar, too, if you find it necessary.millet + 3 tablespoons cottage cheese + 2.5 oz feta cheese/ 70 g + 2 large garlic cloves + 2 green onions + 3 thyme sprigs + 1 teaspoon za'atar + 1 egg + fine sea salt and black pepper
- Bake: Divide the mixture between the zucchini halves, sprinkle with the freshly grated hard cheese, and bake for about 40 minutes or until the zucchini boats are cooked and the filling is golden.½ cup vegetarian hard cheese/ 50 g
- Serve with tomato salad and baguette.
Notes
- Other grains can be used instead. Cook them according to the packet's instructions and proceed with the recipe.
- You can use full-fat or low-fat cottage cheese and feta.
- Use vegetarian hard cheese if you want to keep the recipe vegetarian. Parmesan is not vegetarian.
Nutrition Information
Show Details
Serving
1zucchini boat
Calories
169kcal
(8%)
Carbohydrates
18g
(6%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.003g
(0%)
Cholesterol
45mg
(15%)
Sodium
592mg
(25%)
Potassium
341mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
580IU
(12%)
Vitamin C
19mg
(21%)
Calcium
196mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1zucchini boat | |
| Calories | 169kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 45mg | 15% |
| Sodium | 592mg | 25% |
| Potassium | 341mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 19mg | 21% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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