Vegetable Casserole
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
502
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 244.9 μg | (408 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 33.2 μg | (74 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 536 mg | (54 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 370 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the zucchini and blanch with the beans in boiling salt water for about 5 minutes.
2.
Drain, rinse in cold water and let cool. Rinse the spinach and blanch in boiling salt water. Drain the spinach, rinse and drain well. Squeeze well.
3.
Chop the zucchini, beans and spinach. Mix with the herbs.
4.
Toast the bread, cut into cubes and place in a bowl. Crumble the feta and mix with the grated cheese and bread.
5.
Beat the eggs and season with salt and pepper. Pour the eggs into the bread mixture. Stir in the vegetables. Grease a large baking dish with olive oil and spread the vegetable mixture in the dish. Bake for about 35 minutes at 200°C (approximately 400°F), until golden. Remove from the oven, let cool and serve sprinkled with sesame seeds.
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