Stuffed zucchini with cheese
Stuffed zucchini with cheese – a quick recipe
10 small zucchini
2 cloves of garlic
3 tbsp of breadcrumbs
3,52 oz of parmesan / cheese
1 small red bell pepper
1 medium green pepper
4-5 tbsp of olive oil
1 cup of water (about 5,07 fl oz)
5-6 tbsp of powdered cheese on zucchini
2-3 tbsp of tomato juice
Zucchini stuffed with an insanely delicious mixture of cheese, garlic and peppers.
Wash the zucchini under cold water without cutting them (if they are cut they can absorb water), then cut the ends and cut them on the length. Remove the core of the zucchini (do not throw it away) using a spoon.
Mix the core with all the above ingredients until you have a more fluid composition.
Stuff the zucchini, powder with cheese, a little tomato juice and parsley and place in a pan and add some oil and water. Bake in the preheated oven at 180 ° C for 45 minute. They are delicious and very easy to make.
Zucchini are very rich in water (almost 95% of their weight), but in the flesh and especially in their bark there are also very large amounts of vitamin B9, vitamin A, phosphorus and potassium. To get an idea of their richness in vitamins and trace elements, it’s only to say that three hundred grams of zucchini provide almost double the daily requirement for vitamin A and vitamin B9, the daily requirement for phosphorus and potassium, half the daily requirement of magnesium.
*The picture shown is for illustration purposes only.