Vegetable Casserole
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
527
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,168 mg | (29 %) | ||
| Calcium | 411 mg | (41 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 250 grams button Mushroom
- 500 grams Zucchini
- 2 onions
- salt
- freshly ground peppers
- ground Nutmeg
- 1 Tbsp chopped parsley
- 250 grams Whipped cream
- 4 eggs
- 100 grams freshly grated Mountain cheese
- butter
Preparation steps
1.
Peel, rinse and slice the potatoes.
2.
Rinse and slice the zucchini. Rinse and slice the mushrooms.
3.
Peel the onions and cut into rings.
4.
Alternately layer the prepared ingredients in a greased baking dish. Season with salt, pepper and nutmeg. Sprinkle with parsley. Whisk the egg yolks and cream. Fold in the beaten egg whites. Pour the mixture over the vegetables. Sprinkle the cheese over the casserole and top with butter flakes.
5.
Bake for about 40 minutes at 180°C (approximately 350°F), until golden brown. Remove from the oven and serve immediately.
