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Gourmet Stuffed Zucchini with Boiled Potatoes
Gourmet Stuffed Zucchini with Boiled Potatoes

Gourmet Stuffed Zucchini with Boiled Potatoes
Elegant stuffed zucchini with a side of perfectly boiled potatoes
Gourmet Stuffed Zucchini with Boiled Potatoes

Provides a balanced meal with carbohydrates and proteins to support energy needs for cycle training

Ingredients:
1
Servings
  • 300
    g
     zucchini
  • 100
    g
     quinoa
  • 200
    g
     boiled potatoes
  • 50
    g
     feta cheese
  • 100
    g
     cherry tomatoes
  • 50
    g
     spinach
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Gourmet Stuffed Zucchini with Boiled Potatoes
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
  3. Cook quinoa according to package instructions.
  4. In a pan, heat olive oil and sauté chopped onion and minced garlic until translucent.
  5. Add cherry tomatoes and spinach to the pan and cook until spinach wilts.
  6. Mix cooked quinoa with the sautéed vegetables and crumble in feta cheese.
  7. Stuff the zucchini halves with the quinoa mixture.
  8. Place stuffed zucchinis on a baking tray and bake for 20 minutes.
  9. Boil potatoes in salted water until tender.
  10. Serve stuffed zucchinis with boiled potatoes on the side, drizzled with lemon juice.
Nutrition Per Serving 800 g Per 100g
Energy 690 kcal 86 kcal
Protein 22 g 2.8 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 95 g 11.9 g
Fat 28 g 3.5 g
  • 300
    g
     zucchini
  • 100
    g
     quinoa
  • 200
    g
     boiled potatoes
  • 50
    g
     feta cheese
  • 100
    g
     cherry tomatoes
  • 50
    g
     spinach
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.

Cook quinoa according to package instructions.

In a pan, heat olive oil and sauté chopped onion and minced garlic until translucent.

Add cherry tomatoes and spinach to the pan and cook until spinach wilts.

Mix cooked quinoa with the sautéed vegetables and crumble in feta cheese.

Stuff the zucchini halves with the quinoa mixture.

Place stuffed zucchinis on a baking tray and bake for 20 minutes.

Boil potatoes in salted water until tender.

Serve stuffed zucchinis with boiled potatoes on the side, drizzled with lemon juice.

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