Have you ever tasted the perfect flavor of stuffed zucchini with bechamel sauce?
Pumpkin dish recipe – Contains iron, lots of vitamin C and vitamin A, many nutrients and vitamins are lost if heated. Since zucchini also contains most of the vitamins, its skin should not be peeled. If you wash the peel thoroughly, you can eat it without hesitation.
Zucchini makes food smart and healthy
The garden pumpkin from which today’s pumpkins are grown finds its true origins in America. Yet zucchini began its triumphal march in European cuisines in Italy. There, in the 17th century, delicious vegetables were suddenly found in the markets, and so it has a very long tradition. However, it took some time for pumpkins to become popular in Germany. By the 1970s, we too learned to appreciate and love them.
Pumpkin is very healthy
In terms of ingredients, zucchini is healthy but nothing special. It is a delicious vegetable with a wide variety of preparation options. Like most vegetables, zucchini contains trace elements as well as carotenoids, numerous vitamins (A, B1, B2, B6, C) and minerals. These include above all potassium, phosphorus, iron, selenium, manganese and zinc.
Of particular interest is the vitamin B1 it contains, which makes it a real brain food. But more on that in a moment.
In addition, after eating zucchini, our intestinal activity is stimulated and thus constipation is prevented. In addition to its drainage effect, the “small pumpkin”, which is recommended for high blood pressure, strengthens our immune system.
Eat Pumpkin to be smart
This makes zucchini smart, it might be a bit of an exaggeration. But at least it has the potential to improve our ability to concentrate. An important part of the messenger substance for our nervous system is broken down much more slowly by vitamin B1. As a result, we stay mentally productive longer and can concentrate better. During the exam period, please do not pass by the pumpkin cream soup in the canteen.
Ingredients needed for zucchini:
2 zucchini, about 20 – 25 cm long
1 small onion(s), chopped
2 tablespoons of oil
2 tablespoons of flour
300 ml broth
½ cup sour cream
400 g minced meat, mixed
3 tablespoons of breadcrumbs
1 small onion(s), chopped
salt and pepper
Preparation of the zucchini dish:
Wash the zucchini and cut it in half lengthwise. Take the meat with a spoon and finely chop it. Lightly salt the zucchini and set aside.
Make a meat paste from ground beef, breadcrumbs, 1 chopped onion, 1 egg, pepper and salt.
Heat the oil in a saucepan, add the onion and chopped zucchini paste to the pot and sauté. Spread the flour on it and pour it into the broth. Let it simmer for 2 to 3 minutes while stirring the sauce, then stir in the 1/2 cup of sour cream.
Stuff the halved zucchini with meat paste and place in a casserole dish. Pour the sauce on it and bake in the oven at 200 degrees for about 20 – 30 minutes.
This goes well with boiled potatoes.
Nutritional values per serving