Feta, Courgette and Buckwheat Bake

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Feta, Courgette and Buckwheat Bake
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
787
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie787 cal.(37 %)
Protein31 g(32 %)
Fat30 g(26 %)
Carbohydrates97 g(65 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A0.5 mg(63 %)
Vitamin D1 μg(5 %)
Vitamin E3.9 mg(33 %)
Vitamin K45.9 μg(77 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.8 mg(73 %)
Niacin13.1 mg(109 %)
Vitamin B₆1.1 mg(79 %)
Folate149 μg(50 %)
Pantothenic acid2.4 mg(40 %)
Biotin21.7 μg(48 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C65 mg(68 %)
Potassium1,252 mg(31 %)
Calcium295 mg(30 %)
Magnesium242 mg(81 %)
Iron8.2 mg(55 %)
Iodine57 μg(29 %)
Zinc5.2 mg(65 %)
Saturated fatty acids14.6 g
Uric acid254 mg
Cholesterol163 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil (plus extra for drizzling)
4 Zucchini (sliced)
2 cloves garlic cloves (finely chopped)
4 scallions (sliced)
2 cups cooked Buckwheat
2 eggs
6 Tbsps cream (48% fat)
salt
peppers
4 large Tomatoes (sliced)
1 cup Feta (crumbled)
How healthy are the main ingredients?
BuckwheatFetaolive oilgarlic cloveZucchiniegg
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.