Feta, Courgette and Buckwheat Bake

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Feta, Courgette and Buckwheat Bake
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
625
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie625 kcal(30 %)
Protein24.06 g(25 %)
Fat28.91 g(25 %)
Carbohydrates75.41 g(50 %)
Sugar added0 g(0 %)
Roughage12.14 g(40 %)
Vitamin A372.67 mg(46,584 %)
Vitamin D1.51 μg(8 %)
Vitamin E3.76 mg(31 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂1.07 mg(97 %)
Niacin12.77 mg(106 %)
Vitamin B₆0.79 mg(56 %)
Folate133.56 μg(45 %)
Pantothenic acid2.05 mg(34 %)
Biotin6.66 μg(15 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C55.36 mg(58 %)
Potassium1,286.15 mg(32 %)
Calcium272.51 mg(27 %)
Magnesium257.25 mg(86 %)
Iron3.44 mg(23 %)
Iodine33.67 μg(17 %)
Zinc4.09 mg(51 %)
Saturated fatty acids13.06 g
Cholesterol146.36 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
olive oil (plus extra for drizzling)
4
zucchini (sliced)
2 cloves
garlic (finely chopped)
4
scallions (sliced)
2 cups
cooked Buckwheat
2
6 tablespoons
cream (48% fat)
4
large tomatoes (sliced)
1 cup
Feta cheese (crumbled)
Preparation

Kitchen utensils

1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Grill pan

Preparation steps

1.
Heat the oven to 200C (180C fan) 400F, gas 6. Grease a baking dish.
2.
Heat the oil in a large frying pan, then add the courgettes, garlic and spring onions and cook, stirring occasionally, for 5-7 minutes, until the courgettes begin to soften. Remove from the heat and leave to cool slightly.
3.
Mix together the courgette mixture and the buckwheat.
4.
Beat together the eggs and cream and stir into the buckwheat mixture. Season to taste with salt and pepper.
5.
Put into the baking dish and arrange the tomatoes on top. Sprinkle over the cheese. Drizzle lightly with olive oil.
6.
Bake for20-25 minutes until piping hot.