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🍽️ Stuffed Zucchini with Fresh Green Salad

145 kcal · 30 min · 4 servings

Ingredients

• 2 Rondini
• 100 g thin green asparagus
• 100 g green beans
• 100 g snow peas
• 2 tbsp white wine vinegar
• 2 tsp granulated Dijon mustard
• 2 tbsp germ oil
• salt
• pepper (from the mill)
• mint (for garnish)

Instructions

1. 1. Cut the zucchini in half lengthwise.
2. 2. Carefully scoop out the flesh with a sharp spoon.
3. 3. Make sure to leave a border of about 1 centimeter of skin and flesh intact.
4. 4. Wash the asparagus thoroughly and trim off the woody ends.
5. 5. Wash the beans and snow peas and remove any strings if necessary.
6. 6. Bring a pot of salted water to a boil.
7. 7. Add the asparagus and beans to the boiling water.
8. 8. Cook the vegetables for 8 to 10 minutes.
9. 9. Add the snow peas and cook them for 4 minutes.
10. 10. Place the hollowed-out zucchini halves in the water and cook them for 2 minutes.
11. 11. Drain all the vegetables.
12. 12. Shock the vegetables immediately with ice-cold water to stop the cooking process.
13. 13. Let the vegetables drain well.
14. 14. Trim the bottom of the zucchini halves slightly on the curved side so they sit stably on the plate.
15. 15. Peel the zucchini skin into thin strips and set them aside for decoration.
16. 16. Lightly salt and pepper the inside of the zucchini halves.
17. 17. Whisk vinegar, mustard, oil, a pinch of salt, and pepper together in a small bowl to make a dressing.
18. 18. Decoratively arrange the asparagus, beans, and snow peas on the zucchini skins.
19. 19. Place the filled skins onto the plates.
20. 20. Drizzle the vegetables with the prepared dressing.
21. 21. Garnish the dishes with fresh mint and serve immediately.

Nutrition per serving

• kcal: 145
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 10 g