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Ingredients
Soy Zucchini Gratin
- Ingredients
- 400 milliliters Vegetable broth
- 120 grams Soy flour (minced meat substitute)
- 3 garlic cloves
- 2 tsps mixed italieneische Fresh herbs
- 500 grams thin Zucchini
- 500 grams Plum tomato
- 10 large, pitted Olives
- ½ bunch parsley
- ½ bunch Sage
- salt
- peppers
- 1 yellow onion
- 2 tsps olive oil
- 2 scoops Mozzarella
Heat the broth. Pour over the soy granules and Italian herbs. Mix well and allow to swell. Peel and finely chop the garlic. Add to the soy mixture.
Rinse the zucchini and cut into 0.3 cm thick slices. Rinse the tomatoes, remove the stalks and chop into cubes. Chop the olives. Rinse the parsley and sage, shake dry and finely chop. Peel and cube the onion.
Saute the onion in hot oil. Add the soy granules mixture and saute. Season with salt, pepper and chopped sage. Alternately layer the soy granules mixture, parsley, diced tomatoes and zucchini slices in a greased baking dish. Season each layer with salt and pepper. Cover with aluminum foil. Bake for 45-50 minutes at 200°C (approximately 400°F).
Drain the mozzarella and cut into slices. Remove the gratin from the oven, add the mozzarella and bake for 5-10 minutes at 275°C (approximately 525°F). Remove from the oven and serve immediately.
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |