Zucchini Gratin with Tomatoes and Cheese
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
321
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,095 mg | (27 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Scrub the potatoes thoroughly and cut into wedges. Rinse, trim and slice the zucchini.
3.
Peel the shallot and garlic, chop finely and sweat in hot oil until translucent. Add the tomatoes and wine and season with salt and pepper. Simmer for 4 minutes. Stir in the chopped sage. Set aside 3 tablespoons tomato sauce. Arrange the potatoes in a baking dish, spoon the tomato sauce over top then cover with the zucchini, slightly overlapping. Sprinkle with the remaining tomato sauce and feta and bake for 40-45 minutes. Serve garnished with fresh sage.
