Zucchini Mint Casserole
Zucchini Mint Casserole - A delicious taste of Mediterranean cuisine.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- 2 Tbsps olive oil
- 3 Zucchini (800 grams)
- 3 Tomatoes
- 1 can Diced tomatoes (425 grams)
- 1 yellow onion
- 2 garlic cloves
- salt
- peppers
- 3 stalks mint
- 1 pc Parmesan (50 grams)
Preparation steps
Grease a baking dish with 1 tablespoon of oil. Rinse the zucchini and cut into 1/2 cm slices. Rinse the fresh tomatoes, cut into small cubes and mix with the canned tomatoes.
Peel and finely chop the onion and garlic. Saute the onion and garlic in the remaining oil over medium heat until soft. Mix with the tomatoes and season with salt and pepper.
Rinse the mint, shake dry and pluck the leaves. Set aside 2 stalks. Finely chop the rest and mix with the tomato sauce.
Alternately layer the zucchini slices and the sauce in the baking dish. Rub the parmesan and sprinkle over the casserole. Bake for about 20 minutes at 200°C (approximately 400°F).
Cut the remaining mint into fine strips. Sprinkle over the casserole and serve.
