Herby Zucchini with Tomatoes
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
128
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 cup chicken stock
- ½ cup dry white wine
- 2 tsps herbes de Provence
- sugar
- 3 large Zucchini
- 6 Tomatoes (sliced)
- ⅔ cup fresh Mozzarella (sliced)
- 1 handful fresh Fresh herbs (e. g. rosemary, oregano, thyme)
- 4 Tbsps olive oil
Preparation steps
1.
Bring the chicken stock and wine to the boil with the herbes de Provence, salt, ground black pepper and a pinch of sugar. Blanch the courgettes for around 3 minutes, remove from the heat and leave to cool in the broth.
2.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a casserole dish.
3.
Remove the courgettes from the stock and reduce the liquid by half.
4.
Cut the courgettes lengthways into approx. ½ cm thick slices, ensuring that they remain attached at one end. Lay the courgettes in the casserole dish, splaying out into fan shapes. Arrange the slices of mozzarella and tomato in between the courgette slices. Pour the reduced stock over the dish, scatter over the fresh herbs and drizzle with oil. Bake in the preheated oven for around 12 minutes.
