Zucchini and Vine Ripened Tomato Bake

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Zucchini and Vine Ripened Tomato Bake
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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)
Calorie534 cal.(25 %)
Protein29 g(30 %)
Fat40 g(34 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.4 mg(20 %)
Vitamin K24.5 μg(41 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.3 mg(21 %)
Folate65 μg(22 %)
Pantothenic acid0.9 mg(15 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C40 mg(42 %)
Potassium635 mg(16 %)
Calcium766 mg(77 %)
Magnesium71 mg(24 %)
Iron2.3 mg(15 %)
Iodine53 μg(27 %)
Zinc4.3 mg(54 %)
Saturated fatty acids25.1 g
Uric acid49 mg
Cholesterol105 mg
Complete sugar9 g

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 tsp salt
3 cups milk
2 Tbsps fresh oregano
¼ tsp 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.