Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
1488
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,488 cal. | (71 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 126 g | (84 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.3 g | (68 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 122.5 μg | (204 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 338 μg | (113 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 44 μg | (98 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 304 mg | (320 %) | ||
| Potassium | 4,715 mg | (118 %) | ||
| Calcium | 1,719 mg | (172 %) | ||
| Magnesium | 342 mg | (114 %) | ||
| Iron | 13.2 mg | (88 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 29 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- olive oil (for the pan)
- 600 grams wacy potatoes (cooked day before)
- 2 Zucchini
- 500 grams Tomatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 1 Tbsp dried oregano
- 100 grams grated Emmentaler cheese
- 100 grams grated Mozzarella
Preparation steps
1.
Grease springform pan.
2.
Peel potatoes and cut into thin slices. Rinse zucchini and cut into approximately 0.5 cm (approximately 1/5 inch) slices. Rinse tomatoes, cut out stalks and chop coarsely. Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic until translucent. Add tomatoes and season with salt, pepper and oregano.
3.
Arrange potato slices in the pan, season with salt and pepper. Layer zucchini and tomatoes, alternating, and sprinkle with cheese. Bake in prehated oven at 200°C (approximately 400°F) for about 25-30 minutes. Remove from the oven and cool briefly.
4.
Serve sprinkled with fresh oregano and sour cream dip.
