Zucchini and Ham Casserole with Almond Crust
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 43 min.
Ready in
Calories:
558
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 907 mg | (23 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Zucchini
- 6 slices Prosciutto
- 180 grams button Mushroom
- 1 garlic clove
- 2 shallots
- 2 Tbsps olive oil
- 1 Tbsp finely chopped thyme
- salt
- freshly ground peppers
- 70 grams peeled almonds
- 90 grams Pastry flour
- 60 grams grated Parmesan
- 70 grams cold butter
Preparation steps
1.
Preheat the oven to 175°C (350°F) convection.
2.
Rinse the zucchini, cut off ends, cut in half lengthwise and cut slices. Coarsely chop the ham. Clean mushrooms and cut into slices. Peel the garlic and the shallots and finely chop. Sweat both in hot oil in a frying pan until translucent. Then put in the zucchini and the mushrooms and cook for about 5 minutes. Mix in the thyme, season with salt and pepper. Spread the vegetables with the ham in a baking dish.
3.
Chop the almonds and rapidly process with the flour, Parmesan and the diced butter to a crumble and spread over the vegetables. Bake in preheated oven until golden brown, about 15 minutes.
