Stuffed Zucchini with Buckwheat

A light meatless dish that can be served on its own or as a side. The filling is made with healthy buckwheat and a colorful assortment of vegetables. The recipe is also practical, as you can easily adapt it to the contents of your fridge.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Small pumpkins

  • 100 g Buckwheat flakes

  • 2 spoons Butter, unsalted

  • 1 piece Onion, young

  • 1 piece Bell pepper, yellow, fresh

  • 1 piece Carrot, fresh

  • 1 piece Tomato, red

  • 50 g Tomato, dried, in oil

  • 3 pieces Mushrooms, mushrooms, fresh

  • 2 pod Garlic, fresh

  • pieces Basil, fresh

  • 0.25 teaspoons Spices, oregano, dried

  • pieces Salt, table

  • 100 g Cheese, mozzarella

Steps

  1. Preheat the oven to 200 degrees Celsius. Cook the buckwheat according to the instructions on the package.

  2. Meanwhile, chop the vegetables: slice the onion into rings, dice the bell pepper, carrot, tomato, and mushrooms, and mince the garlic.

  3. Wash and dry the zucchinis, then cut them lengthwise and scoop out the flesh, which you also dice.

  4. In a large pan, heat the butter and sauté all the chopped vegetables for 8 minutes. At the end, add the basil, oregano, and drained buckwheat. Season with salt and pepper to taste.

  5. Arrange the zucchinis in a baking dish and fill them with the buckwheat-vegetable mixture.

  6. Top the stuffed zucchinis with grated mozzarella or torn buffalo mozzarella.

  7. Bake the zucchinis in the preheated oven for 25 minutes. Serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 119.22 kcal
  • Fat: 5.71 g
    • Saturated Fat: 2.91 g
  • Carbohydrates: 12.14 g
    • Sugars: 0.52 g
  • Protein: 4.57 g
  • Fiber: 1.76 g