Courgette and Tomato Bake

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Courgette and Tomato Bake
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
194
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie194 cal.(9 %)
Protein7 g(7 %)
Fat15 g(13 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.5 mg(21 %)
Vitamin K20.4 μg(34 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.3 mg(21 %)
Folate48 μg(16 %)
Pantothenic acid0.5 mg(8 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C36 mg(38 %)
Potassium458 mg(11 %)
Calcium159 mg(16 %)
Magnesium34 mg(11 %)
Iron1.5 mg(10 %)
Iodine4 μg(2 %)
Zinc1.2 mg(15 %)
Saturated fatty acids4.6 g
Uric acid35 mg
Cholesterol13 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
4 Tbsps olive oil
2 onions (chopped)
2 cloves crushed garlic cloves
16 ozs Zucchini (roughly chopped)
16 ozs Tomatoes (sliced)
1 Tbsp freshly chopped thyme
salt
peppers
1 cup grated Cheese
How healthy are the main ingredients?
TomatoZucchiniolive oilgarlic clovethymeonion

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.