Page 116 - IFSO Cookbook 2022 con cover

Stuffed Zucchini International
Healthy Recipes Vol. 2

with Yogurt Cooking Instructions

In the blender, mix the yogurt and the egg for one minute, then put the mixture in a pot
Leen Sha’ban Abu Hijleh over a low heat, stir until it boils.
Bariatric Nurse Coordinator-Bariatric Dietitian Stir the minced onion over a low heat, then add the ground veal, cook for 15 minutes until
Gastrointestinal, Bariatric & Metabolic Center-Jordan Hospital (GBMC) it is done (salt and black pepper to taste), and let it cool.
Amman-Jordan
Stuff the cored zucchini with the cooked veal, then grill it for 15 minutes.
In a pot, boil a cup of water with a little salt, then add the stuffed zucchini to the water.
Suitable for both people living with overweight and obesity and following bariatric
surgery (soft phase). Cook for 10 minutes.
Add the yogurt mixture to the zucchini and cook for another 5 minutes on a low heat.
Serve with cooked brown rice.

Nutritional Analysis
Preparation Source: U.S. Department of Agriculture (USDA).

Number of Servings: 2 Total
Time of preparation: weight Pro- Fat Carbohy- Sugars Iron Calcium Fiber
45 mins (Medium) Ingredient used in Kcal tein (g) drate (g) (mg) (mg) (g)
recipe (g) (g)
(g)

Yogurt 85 g 53.5 4.46 1.32 6 6 0.068 155.5 0
Carved 75 g 24.75 0.817 0.405 4.89 2.445 0.292 16.5 0.825
zucchini
Minced
veal 42.5 g 73 10.35 3.215 0 0 0.421 7.2 0
Ingredients Nutritional Facts Cooked
2 servings per serving: brown rice 30 g 48.6 1.143 0.429 10.29 0 0.207 5.7 0.57
● 170g Fresh yogurt (full fat) ● Calories: 247.85 kcal Onion 30 g 12 0.33 0.03 2.8 1.27 0.063 6.9 0.51
● 150g Cored zucchini ● Total Protein: 20.22 (g) 1/2 Egg 25 g 36 3.12 2.505 0.241 0.05 0.42 12.05 0.375
(around 4 medium cored zucchini) ● Carbohydrate: 24.221 (g)
● 85g Ground veal o of which sugars: 9.765 (g) Total 247.85 20.22 7.904 24.221 9.765 1.471 203.85 2.28
● 60g Cooked brown rice ● Fat: 7.904 (g) NOTE: the egg should be added to the fresh yogurt in the blender not during cooking
● 60g Minced onion ● Iron: 1.471 (mg) to prevent coagulation. cooked yogurt is well known in Jordanian cuisine, adding egg to
● 1 Egg (50.3g) ● Calcium: 203.85 (mg) yogurt is a usual step to give a good texture to the cooked yogurt.
● 1 cup (250ml) water with salt ● Fiber: 2.28 (g)
● Salt and black pepper to taste

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