Zucchini Pasta Bake
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1013
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,013 cal. | (48 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 829 mg | (83 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 30.8 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 357 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- 700 grams Zucchini
- 2 Tomatoes
- 2 garlic cloves
- 300 grams Ricotta cheese
- 300 grams Whipped cream
- 300 milliliters milk
- 4 eggs
- 150 grams grated Mountain cheese
- salt
- peppers
- ½ bunch Basil
Preparation steps
1.
Cook the pasta in boiling salt water. Drain the pasta, rinse in cold water and drain well. Rinse and slice the zucchini and tomatoes. Mix the ricotta, cream, milk, eggs and cheese. Peel the garlic, squeeze into the cream and season with salt and pepper.
2.
Grease a baking dish. Mix the pasta with the tomato and zucchini slices. Pour the mixture into the dish. Pour in the egg cream. Bake for about 45 minutes at 200°C (approximately 400°F). Serve sprinkled with basil.
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