Zucchini and Vine Ripened Tomato Bake
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
534
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 766 mg | (77 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Zucchini (sliced)
- 6 vine ripened Tomatoes (sliced)
- 1 onion (chopped)
- salt (to taste)
- peppers (to taste)
- ¼ cup butter
- ¼ cup all-purpose flour
- ¾ tsp salt
- 3 cups milk
- 2 Tbsps fresh oregano
- ¼ tsp White pepper
- 2 ¼ cups shredded Cheddar cheese
Preparation steps
1.
Preheat oven to 350 degrees F.
2.
Grease a 13 x 9 inch casserole dish.
3.
Layer 1/2 of the zucchini on the bottom of the prepared casserole dish. Top with the tomatoes and sprinkle with the chopped onions, repeat layer. Season to taste with salt and pepper. Set aside.
4.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk until mixture foams. Add the milk, oregano and white pepper and whisk until thickened.
5.
Add the cheese and stir until cheese has melted and mixture is well blended.
6.
Pour cheese sauce over the vegetables and cover with foil.
7.
Bake 20-25 minutes, until zucchini is tender. Remove foil and bake another 5-10 minutes, allowing the top to brown slightly. Serve.
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