Zucchini Noodle Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 738 cal. | (35 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 66.2 μg | (110 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams Fusilli
- salt
- Olives (for the mold)
- 2 small Zucchini
- 2 garlic cloves
- 2 handfuls Arugula (100 grams) (approximately 3 ounces)
- 1 organic lemon
- 2 eggs
- 200 milliliters Whipped cream
- 2 Tbsps Tomato paste
- 1 tsp sweet ground paprika
- peppers
- Nutmeg
- 200 grams Mozzarella
Preparation steps
Cook the pasta in salted boiling water until al dente. Rinse under cold water until cool and drain.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish with oil.
Rinse the zucchini, trim and grate coarsely. Peel the garlic and mince. Trim the arugula, rinse and slice. Set aside a few leaves for garnish. Toss the zucchini and arugula together. Rinse the lemon in hot water, finely grate the zest and squeeze the juice. Toss the lemon zest and juice with the zucchini mixture. Whisk the eggs, cream, tomato paste and paprika together and season with salt, pepper and nutmeg. Cut the mozzarella into cubes and fold into the zucchini mixture along with the egg mixture. Pour into the prepared baking dish and bake for 35 minutes.
Serve hot sprinkled with the remaining arugula.
