Pasta and Zucchini Gratin
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.
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 464 mg | (12 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 146 mg |
Ingredients
- Ingredients
- 400 grams Pappardelle noodles
- salt
- 2 Zucchini
- 2 Tbsps Basil pesto
- 2 garlic cloves
- 300 grams Ricotta cheese
- 50 milliliters Whipped cream
- 350 milliliters milk
- 100 grams Crème fraiche
- 3 eggs
- peppers
- Nutmeg
- 1 tsp olive oil
- 30 grams Mountain cheese
- 2 stalks Basil
Preparation steps
Cook the pasta in boiling salted water according to package directions until al dente. Drain, cool in ice water and drain again.
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.
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.
Rinse basil, shake dry and pluck the leaves. Remove the casserole from the oven and let cool slightly. Garnish with basil before serving.
