Smarter Home Cooking
Zucchini Au Gratin
with potatoes
(3 votes)
(3 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
168
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 14 ozs Zucchini
- 14 ozs potatoes
- 7 ozs button Mushroom
- butter (for the pan)
- 2 garlic cloves
- 4 Tbsps Ajvar (from a jar or other spicy red pepper relish)
- 6 ozs milk
- 3 ozs Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Preheat the oven to 400°F.
2.
Rinse the zucchini and cut into thin slices. Peel the potatoes, rinse and cut into thin slices. Rinse and chop the mushrooms. Grease a casserole dish with butter. Layer the mushrooms, potatoes and zucchini in the dish. Press the garlic and mix with the ajvar, milk and cream. Season with salt and pepper. Pour the sauce over the vegetables. Sprinkle with parsley and bake for about 45 minutes. Serve immediately.
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