Vegetable Gratin with Tomato
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
426
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 59.8 μg | (100 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,053 mg | (26 %) | ||
| Calcium | 497 mg | (50 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with olive oil.
2.
Peel the potatoes, zucchini, carrots and onion. Finely dice onion and and grate the rest. Rinse the parsley, pat dry, pluck off the leaves and finely chop. Stir together all the vegetables, parsley, Gouda cheese, eggs, and flour. Season with salt and pepper and transfer to the baking dish. Rinse and seed the tomatoes and cut into slices. Top the vegetables with the tomato slices and sprinkle with Parmesan. Bake for about 40 minutes until golden brown.
3.
Slice gratin to serve and serve with arugula, if desired.
