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Provencal Stuffed Zucchini and Tomato
Provencal Stuffed Zucchini and Tomato

Provencal Stuffed Zucchini and Tomato
A flavorful and nutritious dinner featuring seasonal vegetables stuffed with a savory filling.
Provencal Stuffed Zucchini and Tomato

To provide a balanced meal rich in vegetables, protein, and complex carbohydrates, supporting recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 2
    item
     zucchini
  • 6
    item
     tomato
  • 1
    item
     cucumber
  • 1
    item
     radish
  • 100
    g
     quinoa
  • 50
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Provencal Stuffed Zucchini and Tomato
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the zucchini in half lengthwise and scoop out the flesh to create boats.
  3. Dice the tomato, cucumber, and radish. Set aside.
  4. Cook quinoa according to package instructions.
  5. In a pan, heat olive oil and sauté chopped onion and garlic until translucent.
  6. Add diced tomato and cook for another 5 minutes.
  7. Mix cooked quinoa with sautéed vegetables, crumbled feta cheese, parsley, lemon juice, salt, and pepper.
  8. Stuff the zucchini boats with the quinoa mixture.
  9. Place stuffed zucchini in a baking dish and bake for 25 minutes.
  10. Serve with a side of sliced cucumber and radish.
Nutrition Per Serving 600 g Per 100g
Energy 587 kcal 98 kcal
Protein 20 g 3.3 g
Fibre 10 g 1.7 g
Salt 1.5 g 0.3 g
Sugar 12 g 2.0 g
Carbohydrates 70 g 11.7 g
Fat 28 g 4.7 g
  • 2
    item
     zucchini
  • 6
    item
     tomato
  • 1
    item
     cucumber
  • 1
    item
     radish
  • 100
    g
     quinoa
  • 50
    g
     feta cheese
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     onion
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cut the zucchini in half lengthwise and scoop out the flesh to create boats.

Dice the tomato, cucumber, and radish. Set aside.

Cook quinoa according to package instructions.

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

Add diced tomato and cook for another 5 minutes.

Mix cooked quinoa with sautéed vegetables, crumbled feta cheese, parsley, lemon juice, salt, and pepper.

Stuff the zucchini boats with the quinoa mixture.

Place stuffed zucchini in a baking dish and bake for 25 minutes.

Serve with a side of sliced cucumber and radish.

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