Courgette, Tomato and Potato Bake

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Courgette, Tomato and Potato Bake
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
643
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie643 kcal(31 %)
Protein23.03 g(24 %)
Fat47.64 g(41 %)
Carbohydrates38.98 g(26 %)
Sugar added0.52 g(2 %)
Roughage8.84 g(29 %)
Vitamin A979.88 mg(122,485 %)
Vitamin D1.69 μg(8 %)
Vitamin E4.06 mg(34 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.97 mg(75 %)
Vitamin B₆0.76 mg(54 %)
Folate126.09 μg(42 %)
Pantothenic acid1.38 mg(23 %)
Biotin24.8 μg(55 %)
Vitamin B₁₂0.82 μg(27 %)
Vitamin C106.73 mg(112 %)
Potassium2,002.73 mg(50 %)
Calcium569.95 mg(57 %)
Magnesium110.91 mg(37 %)
Iron2.54 mg(17 %)
Iodine13.5 μg(7 %)
Zinc3.27 mg(41 %)
Saturated fatty acids29.01 g
Cholesterol148.45 mg
Author of this recipe:

Ingredients

for
4
Ingredients
9 ounces
Boiled potatoes (sliced)
2
zucchini (sliced)
1 ½ cups
cream (48% fat)
grated Nutmeg
½ teaspoon
1 cup
18
small tomatoes
To garnish
1 tablespoon
chopped parsley

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.