Vegetable Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 75.9 μg | (127 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 648 mg | (65 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 Zucchini
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 2 sm stalks Leeks
- 2 green Bell pepper
- 2 fresh garlic cloves
- 1 Tbsp freshly chopped thyme
- 2 Tbsps freshly cut Basil
- 3 scoops Mozzarella (125 grams)
- 150 grams grated Parmesan
- Basil (for garnish)
Preparation steps
Rinse and slice the summer squash. Saute the summer squash slices in hot oil until golden brown. Season with salt and pepper. Remove from the pan and set aside.
Rinse the leeks and cut into rings. Rinse the peppers, halve and cut into strips. Peel and finely chop the garlic. Saute the garlic, leeks and peppers in 1 tablespoon of hot oil for 1-2 minutes. Remove from the heat, stir in the thyme and basil and season with salt and pepper.
Drain and slice the mozzarella.
Preheat the oven to 120°C (approximately 250°F). Grease a baking dish with oil.
Alternately layer the summer squash, leek and pepper mixture, mozzarella and parmesan in the baking dish, ending with the cheese. Bake for about 25 minutes, until golden brown.
Serve garnished with basil.
