Pumpkin Gratin with Scallions
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
486
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 878 mg | (22 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 22.4 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- softened butter (for the casserole dish)
- 500 grams Pumpkin (or butternut squash)
- 2 Zucchini
- 2 scallions
- 80 grams Prosciutto
- 1 garlic clove
- salt
- 250 milliliters Whipped cream
- 2 eggs
- peppers
- 150 grams Feta
Preparation steps
1.
Preheat a convection oven to 180°C (approximately 350°F). Coat a casserole dish with butter.
2.
Peel the pumpkin and cut into slices. Rinse, trim and slice the zucchini. Rinse and trim the scallions and cut into thin rings. Set some of the green rings aside for garnish. Layer the pumpkin with the zucchini slices in the baking dish. Cut the prosciutto into slices and sprinkle over the vegetables along with the scallions.
3.
Peel, the garlic, chop roughly, then grind finely with a pinch of salt in a mortar. Whisk with the cream and the eggs and season with salt and pepper. Pour over the vegetables and sprinkle with the diced feta. Bake in the oven until golden brown, about 30 minutes.
4.
Serve the casserole topped with scallions.
