Mediterranean Casserole

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Mediterranean Casserole
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
644
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie644 kcal(31 %)
Protein51.32 g(52 %)
Fat37.82 g(33 %)
Carbohydrates22.73 g(15 %)
Sugar added0 g(0 %)
Roughage6.62 g(22 %)
Vitamin A396.67 mg(49,584 %)
Vitamin D1.48 μg(7 %)
Vitamin E3.72 mg(31 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.6 mg(55 %)
Niacin16.62 mg(139 %)
Vitamin B₆0.92 mg(66 %)
Folate119.91 μg(40 %)
Pantothenic acid2.22 mg(37 %)
Biotin6.15 μg(14 %)
Vitamin B₁₂2.35 μg(78 %)
Vitamin C42.23 mg(44 %)
Potassium1,256.28 mg(31 %)
Calcium557.11 mg(56 %)
Magnesium85.55 mg(29 %)
Iron3.21 mg(21 %)
Iodine26.4 μg(13 %)
Zinc4.59 mg(57 %)
Saturated fatty acids16.96 g
Cholesterol250.5 mg

Ingredients

for
4
Ingredients
1
2
medium sized Zucchini
1
small eggplant
5
Tomatoes (beef tomatoes)
1 tablespoon
600 grams
2
freshly ground Pepper
1 teaspoon
dried Oregano
1 teaspoon
dried Thyme
1 teaspoon
Olive oil (for the pan)
350 grams

Preparation steps

1.

Soak the bread in a little water. Rinse the zucchini and eggplant. Remove the stems and slice. Sprinkle the eggplant slices with salt and set aside.

2.

Rinse the tomatoes, remove the stems and cut into slices.

3.

Preheat the oven to 200°C (approximately 400°F). Grease a baking dish with oil.

4.

Squeeze the bread and mix with the ground meat and eggs. Knead with salt, pepper, oregano, thyme and paprika. Spread the meat in the baking dish and press firmly. Spread about 1/3 of the mozzarella on top. Pat the eggplant with a paper towel and alternately layer with the zucchini on the meat.

5.

Cover with aluminum foil. Bake for about 40 minutes. Remove the aluminum foil. Spread the tomato slices and remaining mozzarella on the casserole. Bake for another 10 minutes, until golden brown.

6.

Serve garnished with oregano.