Zucchini Cakes with Tomatoes
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
469
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 341 mg | (34 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Zucchini
- 50 grams carrots
- 3 eggs
- 200 grams Whipped cream
- 40 grams Pastry flour
- ½ tsp Baking powder
- 125 grams Cheddar cheese (grated)
- 2 Tomatoes
- salt
- freshly ground peppers
- Nutmeg
- butter (for the mold)
- breadcrumbs (for the mold)
Preparation steps
1.
Rinse, trim and coarsely grate the zucchini. Peel the carrots and grate. Rinse the tomatoes, cut out the stalks and cut the tomatoes into slices.
2.
Whisk the cream with eggs, flour and baking powder. Stir in the grated zucchini, carrots and cheese, and season with salt, pepper and nutmeg.
3.
Grease a baking sheet with butter and sprinkle with bread crumbs. Place the zucchini mixture over the baking sheet in the form of small cakes. Top each zucchini cake with tomato slices and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 45 minutes.
