Potato and Zucchini Casserole
Healthy, because
Even smarter
Nutritional values
Minerals such as potassium and magnesium from zucchini are important for metabolic processes as well as relaxed muscles and nerves. In addition, the green vegetable scores points with haematopoietic iron, which is needed for the transport of oxygen in the body. The potatoes in the casserole ensure a pleasant satiation, which lasts for a long time and protects us from ravenous appetite attacks.
The potato casserole with zucchini is versatile: On a warm party buffet, as a side dish or together with a fresh salad, the casserole always goes down well. An equally delicious alternative is to use sweet potatoes instead of potatoes.
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 39.4 μg | (66 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,044 mg | (26 %) | ||
| Calcium | 457 mg | (46 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams potatoes
- vegetable oil (for the pan)
- 4 Zucchini
- 2 garlic cloves
- 1 egg
- 150 milliliters Whipped cream
- salt
- peppers
- 100 grams grated Emmentaler cheese
- parsley (for garnish)
Preparation steps
Rinse the potatoes and cook in boiling salt water, until not quite done.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish with oil.
Rinse the zucchini and cut into 1/2 cm thick slices. Peel and press the garlic. Whisk the egg, cream and garlic. Season with salt and pepper.
Peel the potatoes and cut into 1/2 cm thick slices. Alternately layer the potatoes and zucchini in the baking dish. Pour the egg-cream over it and sprinkle with cheese.
Bake for about 25 minutes.
Serve garnished with parsley.
