Zucchini and Tomato Pan

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Zucchini and Tomato Pan
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
142
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie142 cal.(7 %)
Protein5 g(5 %)
Fat8 g(7 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin K27.4 μg(46 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate35 μg(12 %)
Pantothenic acid0.3 mg(5 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C43 mg(45 %)
Potassium496 mg(12 %)
Calcium59 mg(6 %)
Magnesium44 mg(15 %)
Iron2.3 mg(15 %)
Iodine8 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.2 g
Uric acid53 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
3 medium sized Zucchini (cut in slices)
2 large Tomatoes
2 big white onions (cut into large slices)
125 milliliters white wine
salt
freshly ground peppers
olive oil
How healthy are the main ingredients?
ZucchiniTomatoonionsaltolive oil

Preparation steps

1.

Rinse the tomatoes, blanch, peel, halve, remove seeds and cut the pulp into pieces. Heat 3 tablespoons olive oil in a pan and fry the onions until soft. Add the zucchini and fry over medium heat. Pour in the white wine and let evaporate.

2.

Add the tomatoes and stew covered at low heat for about 5-10 minutes. Season with salt, pepper and sugar. Garnish with fresh thyme serve lukewarm. Serve as desired with fresh white bread.