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Baked Stuffed Zucchini By Angie's

 
One serving costs about $2.97 One serving costs about $2.97

$2.97 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:79%

Spoonacular Score: 79%

 

Baked Stuffed Zucchini By Angie's might be just the main course you are searching for. For $2.97 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 700 calories, 33g of protein, and 35g of fat each. 1 person has made this recipe and would make it again. A mixture of vegetable stock, salt and pepper, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt and pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is excellent. Try Baked Stuffed Zucchini, Baked Stuffed Zucchini, and Sausage-Stuffed Baked Zucchini for similar recipes.

Ingredients

Servings:
1 cup
1 cup bread crumbs
bread crumbs
4.23 oz
4.23 oz fresh cream
fresh cream
1
1  egg
egg
3.53 oz
3.53 oz emmentaler cheese
emmentaler cheese
1 cup
1 cup flour
flour
8.82 oz
8.82 oz ground meat
ground meat
1
1  onion
onion
1 Tbsp
1 Tbsp parsley
parsley
some
some black salt and pepper
black salt and pepper
1 Tbsp
1 Tbsp spring onion
spring onion
2
2  tomato
tomato
6.76 oz
6.76 oz vegetable stock
vegetable stock
4 pounds
4 pounds zucchini
zucchini
1 cup bread crumbs
1 cup
bread crumbs
4.23 oz fresh cream
4.23 oz
fresh cream
1  egg
1
egg
3.53 oz emmentaler cheese
3.53 oz
emmentaler cheese
1 cup flour
1 cup
flour
8.82 oz ground meat
8.82 oz
ground meat
1  onion
1
onion
1 Tbsp parsley
1 Tbsp
parsley
some black salt and pepper
some
black salt and pepper
1 Tbsp spring onion
1 Tbsp
spring onion
2  tomato
2
tomato
6.76 oz vegetable stock
6.76 oz
vegetable stock
4 pounds zucchini
4 pounds
zucchini

Equipment

mixing bowl
mixing bowl
baking pan
baking pan
oven
oven
pot
pot
mixing bowl
mixing bowl
baking pan
baking pan
oven
oven
pot
pot


Instructions

  1. Rinse and dry the zucchini and trim the ends, then cut them into halves lengthwise. Scoop out pulp with a teaspoon and chop finely. Peel and dice the onion. Sprinkle the zucchini halves with salt. Preheat the oven to 200C/400F.
  2. In a mixing bowl, combine together the chopped zucchini, diced onion, ground meat, egg and bread crumbs. Season the mixture with salt and pepper. Fill the zucchini shells with the ground meat mixture.
  3. Place the filled zucchini halves into a baking pan. Cut the skinned tomatoes into small dices and scatter in between the zucchini halves. Pour in the vegetable stock. Bake for 25 minutes.
  4. Mix the flour and fresh cream in a small pot. Cook the mixture over the low heat until it simmers. Remove and season with salt and pepper. Fold in the parsley and spring onion.
  5. Remove the zucchini from the oven and pour the cream mixture over. Sprinkle the top with the Emmentaler cheese. Return it to the oven and bake for 10 more minutes until the cheese is melted.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.97
Ingredient
1 cup bread crumbs
125 milliliters fresh cream
1 egg
100 grams emmentaler cheese
1 cup flour
250 grams ground meat
1 onion
1 tablespoon parsley
1 tablespoon spring onion
2 tomato
200 milliliters vegetable stock
4 pounds zucchini
Price
$0.42
$0.68
$0.24
$1.43
$0.17
$1.94
$0.24
$0.16
$0.04
$0.72
$0.64
$5.20
$11.88

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
700k Calories
32g Protein
35g Total Fat
65g Carbs
42% Health Score
Limit These
Calories
700k
35%

Fat
35g
54%

  Saturated Fat
17g
110%

Carbohydrates
65g
22%

  Sugar
16g
19%

Cholesterol
151mg
50%

Sodium
750mg
33%

Get Enough Of These
Protein
32g
65%

Vitamin C
93mg
113%

Manganese
1mg
69%

Vitamin B2
0.96mg
57%

Folate
224µg
56%

Vitamin B6
1mg
56%

Phosphorus
556mg
56%

Vitamin B1
0.8mg
53%

Selenium
35µg
51%

Potassium
1692mg
48%

Vitamin A
2352IU
47%

Vitamin K
48µg
46%

Vitamin B3
8mg
44%

Zinc
6mg
41%

Vitamin B12
2µg
40%

Calcium
377mg
38%

Iron
6mg
34%

Magnesium
134mg
34%

Fiber
7g
31%

Copper
0.46mg
23%

Vitamin B5
1mg
20%

Vitamin E
1mg
12%

Vitamin D
0.63µg
4%

covered percent of daily need

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