Zucchini Noodle Casserole with Ricotta
(3 votes)
(3 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
623
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 725 mg | (18 %) | ||
| Calcium | 689 mg | (69 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 14 ozs Tagliatelle (or fettucine noodles)
- 24 ozs Zucchini
- 2 Tomatoes
- 2 garlic cloves
- 10 ozs Ricotta cheese
- 10 ozs Whipped cream
- 10 ozs milk
- 4 eggs
- 6 ozs grated Gruyere
- salt (and pepper)
- ½ bunch Basil
Preparation steps
1.
Cook the pasta until al dente, drain, rinse under cold water until cool then drain again. Rinse the zucchini and tomatoes and then cut into 1/4 inch thick slices.
Peel the garlic and mince. Mix the ricotta, cream, milk, eggs, and grated cheese together. Add the garlic and season with salt and pepper.
2.
Grease a large baking dish, fill with the pasta and sliced vegetables and toss to combine. Pour the custard over top and bake for 45 minutes in a preheated oven at 400°F.
Sprinkle with basil before serving.
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