Zucchini Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 853 cal. | (41 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,097 mg | (27 %) | ||
| Calcium | 644 mg | (64 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 36.8 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 433 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 6 Zucchini
- salt
- 2 garlic cloves
- 2 shallots
- 2 Tbsps olive oil
- ½ bunch thyme
- 600 grams Ground meat
- 7 eggs
- 150 grams freshly grated Parmesan
- freshly ground peppers
- 400 milliliters Whipped cream
- 200 milliliters Beef broth
- 1 cup Crème fraiche
- freshly ground Nutmeg
- 100 grams sliced Gouda
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the zucchini and cut lengthwise into 3-4 mm thin slices. Blanch in boiling salt water for about 1-2 minutes. Rinse in cold water and drain.
Peel and finely chop the garlic and shallots. Saute in hot oil. Remove from the heat, mix in the thyme and add to the ground beef. Mix well with 2 eggs and 40 grams (approximately 2 ounces) of parmesan. Season with salt and pepper. Place a tablespoon of the beef mixture on each zucchini slice and roll. Place the rolls in the baking dish.
Mix the remaining eggs with the remaining parmesan, cream, broth and creme fraiche until smooth. Season with salt, pepper and nutmeg. Pour the sauce over the zucchini rolls so they are barely covered. Cover with cheese slices and bake for about 45 minutes. Serve hot.
