Pasta Gratin with Zucchini and Tomatoes
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
992
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 992 cal. | (47 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 658 mg | (66 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 36 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 357 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 350 grams Penne
- 1 Zucchini
- 2 Tomatoes
- 2 garlic cloves
- 300 grams Ricotta cheese
- 300 grams Whipped cream
- 300 milliliters milk
- 4 eggs
- salt
- freshly ground peppers
- Fat (for the pan)
- 125 grams grated Gruyere
- Basil (for garnish)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Cook the pasta in boiling salt water until al dente, rinse and drain. Rinse the zucchini and tomatoes and slice into 1/2 cm pieces.
3.
Mix the ricotta, cream, milk, pressed garlic and eggs. Season with salt and pepper.
4.
Mix the pasta, tomato and zucchini. Pour into a greased baking dish. Pour in the egg cream and sprinkle with cheese. Bake for about 45 minutes.
5.
Serve garnished with basil leaves.
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