This vegetarian dish, Zucchini stuffed with vegetables, is very festive and can be prepared quickly. If you are cooking brown rice or sweet potato, you can also serve it all for dinner. During the barbecue period, you can also prepare this delicious zucchini on the barbecue to enjoy the smoky taste of summer.
Servings 2
Ingredients
- 2 measuring spoons of Gourmet Tomato Soup
- 2 measuring spoons of Protein Powder Supplement (or PPP)
- 2 zucchini (medium size)
- 2 tomatoes
- 125 g mushrooms
- 2 cloves garlic
- 1 teaspoon of basil (dried)
- 1 teaspoon of oregano (dried)
- 1 pinch of red pepper (dried)
- 2 tablespoons of olive oil
- 2 tablespoons of feta cubes
- 1 tablespoon of parmesan
- 3 sprigs of fresh basil
Method
Preheat the oven to 200 degrees. Cut the courgettes lengthwise and core them. Put the pulp in a bowl and keep it. Combine Gourmet Soup Powder and PPP with 150ml boiling water and mix well until smooth. Cut the tomatoes in half and remove the flesh (discard). Cut the tomatoes and mushrooms into small cubes and add them to the pulp of the zucchini. Add the basil, garlic, oregano, red pepper, olive oil and cubes of feta and mix everything with the soup. Place the zucchini halves in an oven dish and distribute the mixture over the 4 hollowed-out zucchini. Cover with foil and let rest in the oven for 30 minutes until the zucchini is tender. (Sometimes, a small layer of water in the baking dish can help fight dehydration). Finally, garnish with Parmesan and fresh basil.
Nutrients per serving
| Calories | Fat | Protein | Carbohydrates |
|---|---|---|---|
| 322 kcal | 22g | 16,7g | 7,6g |
