Zucchini Casserole with Parmesan
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 666 mg | (17 %) | ||
| Calcium | 669 mg | (67 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 26.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 426 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Rinse the zucchini and cut into slices. Peel the onions and chop finely. Coat a baking dish with butter. Beat the eggs in a bowl and whisk together. Mix with sour cream and 1/2 of the grated cheese. Arrange zucchini slices alternating layers with onions and sour cream mixture in the baking dish. Add a few basil leaves between the layers. The last vegetable layer should be a layer of zucchini. Sprinkle with the remaining cheese. Place in the oven and bake for about 25 minutes.
3.
Serve sprinkled with Parmesan and basil.
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