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Baked tomatoes and zucchini
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Preparation:
1 hr 10 min.
Preparation
Calories:
166
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Peel and finely chop onions and garlic. Rinse thyme, shake dry and strip leaves from stems. Mix onion, garlic and thyme leaves with olive oil. Season with salt and pepper. Rinse, trim and thinly slice zucchini.
2.
Rinse and remove cores from tomatoes, then cut into slices. In a shallow baking dish, arrange zucchini and tomato slices in overlapping layers. Sprinkle with onion and garlic mixture and bake in a preheated oven at 150°C (approximately 300°F), about 50 minutes.
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