Pasta and Zucchini Gratin

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Average: 4.6 (5 votes)
(5 votes)
Pasta and Zucchini Gratin
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
487
calories
Calories

Healthy, because

Even smarter

Nutritional values

As a vegetable rich in potassium, zucchini is important for various metabolic processes. The magnesium it also contains strengthens the muscles and nerves. Various secondary plant substances such as polyphenols and flavonoids from basil ward off free radicals and help to keep body cells healthy.

Refine your gratin with homemade pesto: The Green Pesto from EAT SMARTER is a classic and is very suitable for this dish. Instead of the mountain cheese you can also use Parmesan or Grana Padano.

1 serving contains
(Percentage of daily recommendation)
Calorie487 kcal(23 %)
Protein23 g(23 %)
Fat20 g(17 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.2 mg(14 %)
Folate64 μg(21 %)
Pantothenic acid1.3 mg(22 %)
Biotin14.3 μg(32 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C9 mg(9 %)
Potassium464 mg(12 %)
Calcium345 mg(35 %)
Magnesium71 mg(24 %)
Iron2.5 mg(17 %)
Iodine20 μg(10 %)
Zinc2.9 mg(36 %)
Saturated fatty acids9.1 g
Uric acid55 mg
Cholesterol146 mg

Ingredients

for
4
Ingredients
400 grams Pappardelle noodles
salt
2 zucchini
2 tablespoons Basil pesto
2 garlic
300 grams Ricotta cheese
50 milliliters Whipped cream
350 milliliters milk
100 grams Crème fraiche
3 eggs
peppers
Nutmeg
1 teaspoon olive oil
30 grams Mountain cheese
2 stalks Basil

Preparation steps

1.

Cook the pasta in boiling salted water according to package directions until al dente. Drain, cool in ice water and drain again.

2.

Rinse zucchini, trim, cut lengthwise into thin slices and spread with pesto. Peel and mince garlic. Mix together garlic, ricotta, cream, milk, creme fraiche and eggs. Season with salt, pepper and freshly grated nutmeg.

3.

Grease a casserole dish with olive oil. Horizontally layer the noodles and zucchini slices. Pour the egg mixture over the dish. Sprinkle with grated mountain cheese and bake in preheated oven at 200°C (fan oven 180 ° C; gas mark 3) (approximately 400°F) for 35 minutes.

4.

Rinse basil, shake dry and pluck the leaves. Remove the casserole from the oven and let cool slightly. Garnish with basil before serving.