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🍽️ Zucchini Stuffed with Quark and Vegetable Filling

160 kcal · 30 min · 4 servings

Ingredients

• 500 g zucchini (2 zucchini)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 clove of garlic
• 30 g parmesan (1 piece)
• 4 sprigs parsley
• 250 g quark
• 1 egg yolk
• 0.5 tsp sweet paprika powder
• salt
• pepper

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini in half lengthwise.
3. 3. Scoop out the insides of the zucchini halves with a spoon.
4. 4. Dice the removed zucchini flesh into small pieces.
5. 5. Wash the bell peppers.
6. 6. Remove the inside of the bell peppers.
7. 7. Dice the bell peppers into small pieces.
8. 8. Peel the garlic clove.
9. 9. Finely chop the garlic.
10. 10. Grate the Parmesan cheese finely.
11. 11. Wash the parsley.
12. 12. Shake the parsley dry.
13. 13. Chop the parsley.
14. 14. Mix the quark with the egg yolk.
15. 15. Stir the grated Parmesan into the quark mixture.
16. 16. Add the chopped parsley to the quark mixture.
17. 17. Stir in some paprika powder.
18. 18. Mix everything well until a homogeneous mass is formed.
19. 19. Fold in the diced vegetable pieces into the quark mixture.
20. 20. Fold in the chopped garlic into the quark mixture.
21. 21. Season the filling with salt.
22. 22. Season the filling with pepper.
23. 23. Fill the quark mixture into the hollowed-out zucchini halves.
24. 24. Place the stuffed zucchini in a baking dish.
25. 25. Pour some water into the baking dish.
26. 26. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
27. 27. Bake the zucchini for approx. 30 minutes in the preheated oven.

Nutrition per serving

• kcal: 160
• Protein: 16 g · Fett/Fat: 5 g · Carbs: 11 g