Zucchini Gratin

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Zucchini Gratin
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
444
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie444 kcal(21 %)
Protein17 g(17 %)
Fat35 g(30 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Automatic
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E8.8 mg(73 %)
Vitamin K61.9 μg(103 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.6 mg(43 %)
Folate110 μg(37 %)
Pantothenic acid1 mg(17 %)
Biotin18.9 μg(42 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C86 mg(91 %)
Potassium1,028 mg(26 %)
Calcium321 mg(32 %)
Magnesium99 mg(33 %)
Iron3.9 mg(26 %)
Iodine19 μg(10 %)
Zinc2.3 mg(29 %)
Saturated fatty acids8 g
Uric acid89 mg
Cholesterol21 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
1 large can tomatoes
salt
freshly ground peppers
1 kilogram medium zucchini
6 tablespoons olive oil
2 tablespoons chopped parsley
60 grams chopped Walnut
2 tablespoons breadcrumbs
100 grams grated Gruyere
How healthy are the main ingredients?
zucchinitomatoolive oilWalnutparsleysalt

Preparation steps

1.

Drain tomatoes, then chop coarsely and place in an oiled oven-proof dish. Season with salt and pepper.

2.

Rinse zucchini, trim and cut lengthwise into 1 cm (approximately 1/2-inch) thick slices. Fry in a pan in olive oil and season with salt and pepper. Distribute zucchini slices on the tomatoes.

3.

Mix parsley with walnuts, breadcrumbs and cheese, spread on the zucchini and bake in a preheated oven at 220°C (approximately 425°) until golden brown, about 10 minutes.