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Troy Meyer
Stuffed zucchini with cottage cheese dressing
Stuffed zucchini from the oven with oregano, garlic, minced meat, rice, onion and low-fat curd.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Cut the courgettes in the length. Empty them with a spoon and finely chop the flesh. Slice the garlic. Knead the oregano and garlic through the mince.
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Season with (freshly ground) salt and pepper.
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Sprinkle the courgette halves with (freshly ground) salt and pepper and spread the mince over the cavities. Grease the oven dish. Place the courgettes in the oven dish and bake them in the oven for 20 minutes until they are golden brown and done.
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Boil the rice according to the instructions on the package. Chop the onion. Heat the oil in a frying pan and fry the onion with the chopped zucchini flesh brown and cooked.
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Scoop the onion courgette mixture through the rice. Season the curd with (freshly ground) salt and pepper. Serve the zucchini with the rice and the curd cheese separately.
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Nutrition
565Calories
Sodium12% DV285mg
Fat31% DV20g
Protein56% DV28g
Carbs23% DV69g
Fiber12% DV3g
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