Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
272
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 374 mg | (37 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams potatoes
- 200 grams Zucchini
- 250 grams Tomatoes
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 100 grams Emmentaler cheese
- fresh thyme
Preparation steps
1.
Scrub the potatoes and cook in a little water. Allow to cool slightly, peel and cut into slices.
2.
Rinse zucchini and tomatoes, remove stems and cut into slices.
3.
Preheat the oven to 200°C (approximately 400°F).
4.
Mil oil with crushed garlic and season with salt and pepper. Grease a baking dish with some of the oil. Layer in tomatoes, potatoes and zucchini and sprinkle with the remaining oil. Grate the cheese and sprinkle over the vegetables.
5.
Bake in preheated oven until the cheese has lightly browned, about 35 minutes.
6.
Before serving, sprinkle with fresh thyme.
