Spaghetti and Zucchini Bake
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
At best, use wholemeal pasta, because it contains more vitamins, minerals and fibre than its white flour counterpart.
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,168 mg | (29 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 13 g |
Ingredients
- For pasta
- 450 grams Spaghetti
- Iodized salt (with fluoride)
- For zucchini
- 2 medium-sized Zucchini
- 1 onion
- 2 garlic cloves
- 1 Tbsp olive oil
- 2 Tbsps chopped Basil
- 100 grams black Olives
- 960 grams peeled Tomatoes (canned)
- 200 grams Sour cream
- 125 grams Mozzarella
- 1 tsp Italian dried Fresh herbs
- Basil (for garnish)
Preparation steps
Cook the pasta in salted boiling water until al dente.
Rinse and wipe dry the zucchini, then cut lengthwise into slices. Peel and dice the onion. Squeeze the garlic through a garlic press.
Heat the olive oil in a saucepan and sauté the onions and garlic. Add zucchini slices, saute lightly, then add the basil and olives.
Drain the tomatoes, reserving the juice and place tomatoes in an ovenproof baking dish. Drain the pasta and mix with the vegetables, then pour into the baking dish.
Place sour cream in a bowl, finely dice the mozzarella and mix with the sour cream. Spread evenly on top of the casserole, then sprinkle with the dried Italian herbs and bake for about 25 minutes in preheated oven. Garnish with fresh basil. Serve immediately.
