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Whirlybird
Stuffed bolcourgettes
Zucchini stuffed with student oat, muhammara and lime.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the cap of the bolcourgettes (keep them) and hollow the courgettes with a spoon.
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The edges must remain about ½ inch thick. Cut the flesh as finely as possible.
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Heat a frying pan with non-stick coating and fry the pulp with pepper and salt for 5 minutes on medium heat.
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In the meantime, roughly grind the student's oat. Mix the (unrecognized) couscous, muhammara and student oat through the flesh.
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Grate the green skin of the lime above it. Halve the lime and squeeze out 1 tbsp juice (per 4 persons). Mix through the couscous mixture.
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Fill the buns with the mixture and place them on a griddle covered with parchment paper.
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Place the caps next to it. Fry the courgettes for about 25 minutes.
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Nutrition
195Calories
Sodium12% DV280mg
Fat8% DV5g
Protein14% DV7g
Carbs10% DV29g
Fiber12% DV3g
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