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Herby Zucchini with Tomatoes

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Herby Zucchini with Tomatoes
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
133
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie133 kcal(6 %)
Protein4.2 g(4 %)
Fat9.45 g(8 %)
Carbohydrates6.72 g(4 %)
Sugar added0 g(0 %)
Roughage1.76 g(6 %)
Vitamin A98.3 mg(12,288 %)
Vitamin D0 μg(0 %)
Vitamin E0.59 mg(5 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.11 mg(9 %)
Vitamin B₆0.2 mg(14 %)
Folate31.62 μg(11 %)
Pantothenic acid0.24 mg(4 %)
Biotin3.69 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25.79 mg(27 %)
Potassium420.9 mg(11 %)
Calcium89.84 mg(9 %)
Magnesium24.85 mg(8 %)
Iron0.56 mg(4 %)
Zinc0.41 mg(5 %)
Saturated fatty acids2.2 g
Cholesterol5.06 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1 cup
½ cup
2 teaspoons
3
large zucchini
6
tomatoes (sliced)
cup
fresh Mozzarella (sliced)
1 handful
fresh Herbs (e. g. rosemary, oregano, thyme)
4 tablespoons

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.