Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
289
Calories
12g
Protein
19g
Fat
20g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 zucchini (courgettes)
- 3 tbsp olive oil
- 10 oz (280 g ) chopped frozen spinach , thawed and drained
- 2 onions , finely chopped
- 8–10 oz (220–280 g) button mushrooms (canned or fresh), finely chopped
- 2 eggs , lightly beaten
- Salt
- Pepper
- Paprika
- 4 cloves garlic , minced
Directions
1
Preheat oven to 350°F (180°C).
2
Trim ends of zucchini and boil , covered, for 5 minutes. Drain and cover.
3
Cut in half lengthwise.
4
Scoop out pulp, leaving a ¼ inch (0.75 cm) shell. Chop the removed pulp.
5
Heat olive oil in sauté pan .
6
Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes.
7
Add mushrooms and sauté another 3 minutes.
8
Remove from heat, add eggs, salt, and pepper, and mix well.
9
Spoon filling into shells.
10
Sprinkle with paprika.
11
Bake for 30 minutes.
Recipe sourced from
wikibooks