Potatoes with Cheese and Zucchini
Healthy, because
Even smarter
Nutritional values
Potatoes saturate us with long-chain carbohydrates and also contain vitamin C for a healthy immune system. Zucchini also have a lot to offer in terms of health: Minerals such as potassium and magnesium are important for metabolic processes and relaxed muscles and nerves. In addition, the green vegetables score points with haematopoietic iron, which is needed for the transport of oxygen in the body.
The potato pan is a delicious dinner, but can be served as a farmer's breakfast when broken. Depending on whether you still have vegetable leftovers in the fridge, you can also add to the potato pan. It is also conceivable to refine the pan with 500 g of crumbly roasted minced beef.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 4 g |
Preparation steps
Rinse the potatoes and cook for 25 minutes in boiling salted water. Rinse the zucchini, trim, cut into quarters lengthwise and cut into 1 cm (approximately 1/2-inch) wide pieces. Rinse basil, shake dry and chop finely. Drain potatoes, rinse, peel, let cool and cut into 1 cm (approximately 1/2-inch) thick slices. Cut the cheese into small cubes.
In a high-sided pan, melt the butter and fry the zucchini, turning occasionally. Set aside and cook the potato slices until golden brown while turning occasionally. Add zucchini and basil, mix well and season with salt and pepper. Add the cheese, allow to melt and serve potatoes with zucchini out of the pan. If desired, garnish with green olives.
