Vegetable-Stuffed Squid
Wow your family with an exotic dish that has a secret! Vegetable-stuffed squid is served as an appetizer, though you can make it dinner too — just round it out with a side. The secret? These stuffed squid are actually much easier to make than a lot of the old standbys.
ulia-uf
Recipe author
Vegetable-Stuffed Squid
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 %
10 g
Fats 33 %
8 g
Carbohydrates 25 %
6 g
135 kcal
GI:
100
/
0
/
0
- How do you make vegetable-stuffed squid?
- Prep the vegetables for the filling:
- Wash the zucchini, trim both ends, and cut it into thin strips.
- Wash the string beans and cut them into short pieces.
- Peel the garlic and chop it with a knife.
- Chop the sun-dried cherry tomatoes as finely as possible.
- Peel the onion and cut it into small dice.
- Sauté the prepped vegetables in vegetable oil (use half of it) for 7–10 minutes, season with salt to taste and the dry spices, and stir to combine.
- Clean and rinse the squid tubes, fill them with the vegetable stuffing, and pin the openings shut with toothpicks.
- Fry the squid in the remaining vegetable oil, covered, for about 3 minutes per side. Don't cook them any longer or the squid will turn rubbery.
- Serve, with a side dish if you like.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- String beans - 24 kcal/100g
- Dried tomatoes - 213 kcal/100g
- Squid carcass - 96 kcal/100g
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