Zucchini and Vine Ripened Tomato Bake

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Zucchini and Vine Ripened Tomato Bake
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
384
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie384 kcal(18 %)
Protein16.74 g(17 %)
Fat26.45 g(23 %)
Carbohydrates21.72 g(14 %)
Sugar added0 g(0 %)
Roughage2.79 g(9 %)
Vitamin A389.11 mg(48,639 %)
Vitamin D1.84 μg(9 %)
Vitamin E1.41 mg(12 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.54 mg(49 %)
Niacin6.76 mg(56 %)
Vitamin B₆0.36 mg(26 %)
Folate74.12 μg(25 %)
Pantothenic acid1 mg(17 %)
Biotin9.44 μg(21 %)
Vitamin B₁₂1.03 μg(34 %)
Vitamin C37.04 mg(39 %)
Potassium791.79 mg(20 %)
Calcium483.58 mg(48 %)
Magnesium58.69 mg(20 %)
Iron1.09 mg(7 %)
Iodine44.93 μg(22 %)
Zinc2.61 mg(33 %)
Saturated fatty acids15.21 g
Cholesterol74.65 mg

Ingredients

for
6
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 teaspoon salt
3 cups milk
2 tablespoons fresh oregano
¼ teaspoon White pepper
2 ¼ cups shredded Cheddar cheese
How healthy are the main ingredients?
oreganozucchinitomatoonionsaltsalt

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.