Pumpkin Mozzarella Gratin
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
372
calories
Calories
Healthy, because
Even smarter
Nutritional values
Pumpkin is a great source of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision.
You can make this in mini gratin dishes for easy serving.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 kcal | (18 %) | ||
| Protein | 16.65 g | (17 %) | ||
| Fat | 24.08 g | (21 %) | ||
| Carbohydrates | 23.8 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.94 g | (6 %) |
more nutritional values
| Vitamin A | 1,156.15 mg | (144,519 %) | ||
| Vitamin D | 1.36 μg | (7 %) | ||
| Vitamin E | 1.69 mg | (14 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 51.26 μg | (17 %) | ||
| Pantothenic acid | 1.16 mg | (19 %) | ||
| Biotin | 8.64 μg | (19 %) | ||
| Vitamin B₁₂ | 0.76 μg | (25 %) | ||
| Vitamin C | 16.46 mg | (17 %) | ||
| Potassium | 686.31 mg | (17 %) | ||
| Calcium | 489.84 mg | (49 %) | ||
| Magnesium | 46.34 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 37.67 μg | (19 %) | ||
| Zinc | 1.46 mg | (18 %) | ||
| Saturated fatty acids | 10.15 g | |||
| Cholesterol | 143.84 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 4
- 2 tablespoons
Oil (more if needed)
- 1 tablespoon
- 2 cloves
garlic (chopped)
- 2
onions (chopped)
- 12
- 1 tablespoon
- 1 ⅔ cups
- 1 cup
fresh mozzarella cheese
- 1 teaspoon
- 2
- 3 tablespoons
grated Parmesan cheese
Preparation steps
1.
Preheat the oven to 400°F.
2.
Put the pumpkin wedges in a roasting tin. Drizzle the wedges with 1 tablespoon oil and sprinkle with salt. Bake for about 30 minutes until tender. Set aside to cool.
3.
Reduce the oven temperature to 375°F.
4.
Peel off the skin from the cooked pumpkin flesh. Cut the pumpkin into thick slices and put into a baking dish.
5.
Heat the butter and remaining oil in a frying pan and cook the garlic and onions until softened.
6.
Add half the sage leaves and tip into a bowl. Set aside.
7.
Sprinkle the flour into the pan, adding more butter or oil if the mixture looks too dry and mix to a paste. Cook for 1 minute, stirring constantly.
8.
Gradually pour in the milk and bring the sauce to a simmer, stirring constantly. Add half the cheese and the mustard and remove the pan from the heat.
9.
Stir in the onion mixture and whisk in the egg yolks. Pour the sauce all over the pumpkin and scatter with the remaining Mozarella cheese, sage leaves and the Parmesan cheese. Bake for about 15-20 minutes, until bubbling and the cheese has melted
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