Courgette, Tomato and Potato Bake
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
547
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 1,432 mg | (36 %) | ||
| Calcium | 645 mg | (65 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking dish.
2.
Layer 2/3 of the potatoes and courgettes in the baking dish.
3.
Mix together the cream, salt, pepper, nutmeg and sugar. Pour half into the baking dish and sprinkle with half the cheese.
4.
Arrange the whole tomatoes in the dish and place the remaining potato and courgette slices between the tomatoes.
5.
Sprinkle with the remaining cheese and pour over the remaining cream mixture. Bake for about 30 minutes until golden brown and bubbling.
6.
Garnish with chopped parsley.
