Stuffed Zucchinis: So much more than a typical combination of vegetables with protein
We start 2021 full of good intentions and with the desire to be fitter than ever. So, what’s the first thing we do? We declare war on sugar and fat and cut down on carbs. Sure, not bad for starters, but: if we don’t get creative with our recipes, we’ll soon grow tired of eating the same things over and over, and start skipping our diet thereby ruining our plans.
That’s why dishes like the one I bring you today are ideal: they bring together the best protein for an athlete, as is low-fat beef, with vegetables such as zucchinis and onion. Additionally, if you aren’t allergic to lactose (as explained in this issue of Muscle & Health), you can add cottage cheese. It‘ll make this dish even more nutritious, it has a delicious flavour and can be kept in your fridge for almost a week.
INGREDIENTS (FOR 4 PEOPLE)
- 250 grs fat-free minced meat.
- 20 grs low-fat cottage cheese
- 2 zucchinis
- 1 medium size onion
- Salt and pepper
METHOD
- Step 1: Prepare the zucchini: Cut the zucchini in half and carve out the pulp. Store in a separate container. Place the hollowed out zucchini on a baking dish.
- Step 2: Mix minced meat with zucchini meat: Chop the onion into small dices and mix it with the zucchini pulp and the minced meat using a wooden fork. When the mixture is homogeneous, cook it over a fire in a non-stick pan.
- Step 3: Prepare the stuffing: In a bowl mix meat, onion and zucchini pulp with the low-fat cottage cheese. Add salt and pepper for flavour. Stir everything using the wooden fork.
- Step 4: Stuff the zucchinis and bake them: Place the stuffing inside the zucchini halves that you had prepared and place them in a preheated oven at 240 ºC for 30 minutes.