Spinach & Feta Turkey Meatloaf Mini Loaves
Spinach & feta version of turkey meatloaf mini loaves, made with straightforward ingredients and a distinct cooking method.
Chickpea & Olive Balkan Stuffed Zucchini Boats
Balkan Stuffed Zucchini Boats with chickpea & olive, prepared as a satisfying dinner.
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- 40 min
- Calories
- 412 kcal
- Protein
- 17.3 g
- Carbohydrates
- 52.2 g
- Fat
- 17.6 g
- Fiber
- 16.4 g
Ingredients
- 250 g zucchini
- 105 g tomato
- 145 g chickpeas
- 35 g olives
- 7 g olive oil
Instructions
- Weigh and prepare all ingredients for one serving. Zucchini and tomato quantities are measured as listed; dry grains and flours are weighed dry.
- Halve and hollow zucchini. Sauté filling until cooked, mix with tomato, stuff the boats and bake at 200°C until tender.
- Add chickpeas (145 g) and olives (35 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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