Greek Vegetable Casserole
Greek Vegetable Casserole - Healthy filling foods from the Mediterranean.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 572 mg | (14 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 22 mg |
Ingredients
Preparation steps
Rinse the zucchini and eggplant. Cut the zucchini in half and into thin slices. Cube the eggplant. Rinse the thyme, shake dry and pluck the leaves.
Rinse the tomatoes, remove the stem and cut into slices. Peel, rinse and thinly slice the potatoes. Peel the garlic.
Melt the butter in a saucepan. Press the garlic into the pan, add the flour and stir. Deglaze with the milk. Vigorously stir to avoid clumping. Simmer over medium heat for 5-7 minutes. Season with salt, pepper, nutmeg and thyme.
Grease a baking dish with oil. Pour in the eggplant and potatoes. Pour in the sauce. Top with the zucchini and tomato slices and sprinkle with cheese.
Bake for 30 minutes at 200°C (approximately 400°F). Serve hot.
