Zucchini Casserole

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Zucchini Casserole
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
332
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie332 kcal(16 %)
Protein15.22 g(16 %)
Fat22.14 g(19 %)
Carbohydrates17.38 g(12 %)
Sugar added0 g(0 %)
Roughage1.43 g(5 %)
Vitamin A333.26 mg(41,658 %)
Vitamin D3.01 μg(15 %)
Vitamin E4.99 mg(42 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.59 mg(54 %)
Niacin2.71 mg(23 %)
Vitamin B₆0.31 mg(22 %)
Folate78.24 μg(26 %)
Pantothenic acid0.74 mg(12 %)
Biotin2.13 μg(5 %)
Vitamin B₁₂1.73 μg(58 %)
Vitamin C29.95 mg(32 %)
Potassium572.75 mg(14 %)
Calcium264.55 mg(26 %)
Magnesium41.51 mg(14 %)
Iron1.01 mg(7 %)
Iodine73.56 μg(37 %)
Zinc1.33 mg(17 %)
Saturated fatty acids11.9 g
Cholesterol205.91 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
1
1
1 tablespoon
white Pepper (freshly ground)
2 tablespoons
For the bechamel
40 grams
40 grams
0.35 liter
Nutmeg (freshly grated)
4
50 grams
freshly grated Gruyére cheese
softened Butter (for the mold)

Preparation steps

1.

Rinse the trim, and grate the zucchini. Squeeze out the excess water.

2.

Peel the shallot and garlic, and chop finely. Sauté in the butter, add the zucchini, and then season with salt, pepper, and lemon juice. 

3.

Cook for 3-4 minutes over medium heat, then set aside.

4.

For the béchamel, melt the butter, then sauté the flour in it. Stirring constantly, pour in the milk and simmer for 5 minutes. Season to taste with salt, pepper, and nutmeg. Remove from the heat and let cool.

5.

Preheat the oven to 180°C (approximately 350°F). Separate the eggs. Gradually incorporate the yolks into the sauce. Whip the egg whites until stiff. Mix the zucchini and cheese into the sauce, and then gently fold in the egg whites.

6.

Grease a 1.5 liter (approximately 1.5 quart) baking dish. Add the zucchini mixture, and bake on the bottom rack for 45 minutes. Remove from the oven and serve immediately.