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Courgette and Tomato Bake

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Courgette and Tomato Bake
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
298
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein8.46 g(9 %)
Fat23.69 g(20 %)
Carbohydrates16.63 g(11 %)
Sugar added0 g(0 %)
Roughage3.76 g(13 %)
Vitamin A193.01 mg(24,126 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.99 mg(8 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.85 mg(24 %)
Vitamin B₆0.4 mg(29 %)
Folate61.06 μg(20 %)
Pantothenic acid0.55 mg(9 %)
Biotin7.16 μg(16 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C42.81 mg(45 %)
Potassium721.31 mg(18 %)
Calcium348.13 mg(35 %)
Magnesium49.09 mg(16 %)
Iron1.19 mg(8 %)
Iodine1.5 μg(1 %)
Zinc1.42 mg(18 %)
Saturated fatty acids7.14 g
Cholesterol28.35 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 tablespoons
2
onions (chopped)
2 cloves
crushed garlic
16 ounces
zucchini (roughly chopped)
16 ounces
tomatoes (sliced)
1 tablespoon
freshly chopped thyme
1 cup
grated Cheese

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking dish.
2.
Heat the olive oil in a large frying pan and fry the onion and garlic for 5 minutes until softened.
3.
Add the courgettes and fry for 5 minutes until softened, then stir in the thyme and season with salt and pepper.
4.
Put into the baking dish and place the tomatoes on top. Sprinkle with the cheese.
5.
Bake for 20-30 minutes until the cheese has melted.