Low-Cal Baking

Zucchini Gratin

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Average: 5 (4 votes)
(4 votes)
Zucchini Gratin
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
309
calories
Calories

Healthy, because

Even smarter

Nutritional values

Both zucchini and tomatoes are great for the figure, as they contain few calories and yet are satiating. The secondary plant substance lycopene from tomatoes is a booster for the whole body. It is believed to prevent cardiovascular disease. Parmesan cheese is good for our bones and teeth because it is rich in calcium and vitamin D, which promotes the storage of calcium.

Serve the gratin with a filling side dish such as rice, couscous or potatoes. You can use green and yellow zucchini to enhance the appearance of the gratin. Alternatively, the recipe can also be prepared with eggplant.

1 serving contains
(Percentage of daily recommendation)
Calorie309 kcal(15 %)
Protein16 g(16 %)
Fat24 g(21 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.3 mg(21 %)
Folate56 μg(19 %)
Pantothenic acid1 mg(17 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C42 mg(44 %)
Potassium575 mg(14 %)
Calcium514 mg(51 %)
Magnesium51 mg(17 %)
Iron1.8 mg(12 %)
Iodine35 μg(18 %)
Zinc2.7 mg(34 %)
Saturated fatty acids14.2 g
Uric acid42 mg
Cholesterol57 mg

Ingredients

for
4
Ingredients
4 small zucchini
8 small tomatoes
1 bunch Basil
1 tablespoon olive oil
5 ounces grated Parmesan
4 ounces Whipped cream
salt
freshly ground peppers
How healthy are the main ingredients?
ParmesanBasilWhipped creamolive oilzucchinitomato

Preparation steps

1.

Rinse the zucchini, cut off the ends and thinly slice. Blanch the tomatoes, peel and halve.

Grease a baking dish with 1 tablespoon of oil.

Alternately layer the zucchini slices and tomato halves in the baking dish.

2.

Pluck the basil leaves, chop and sprinkle over the vegetables. Season with salt and pepper. Mix the cream with approximately 3 ounces of parmesan cheese and pour over the vegetables. Sprinkle with the remaining cheese.

Bake for about 35 minutes at 350°F. Remove from the oven and serve immediately.