Zucchini Potato Cakes
Healthy, because
Even smarter
Nutritional values
The zucchini contains about 180 milligrams of potassium per 100 grams, which helps our body get rid of excess water. The mineral also keeps our heart in the right rhythm. The potatoes give us a long-lasting feeling of satiety through complex carbohydrates, and can also help lower blood pressure.
Bake the zucchini and potato cake in a tart tin, then you can cut out cake pieces and serve them together with a tomato-mango salad. If you would like the gratin to be a bit more colourful, add grated carrots or a tin of corn to the courgettes. For an extra portion of healthy fat, add two tablespoons of roasted, chopped nuts to the zucchini and potato dish.
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,175 mg | (29 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 289 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 28 ozs potatoes
- 2 Zucchini
- 2 shallots
- 2 garlic cloves
- 6 ozs Crème fraiche
- 3 ozs Whipped cream
- 4 eggs
- 4 ozs grated Gruyere
- ½ tsp thyme (dried)
- salt
- peppers
- Nutmeg (freshly grated)
- butter (for greasing)
Preparation steps
Preheat oven to 400°F. Rinse potatoes and parboil for about 20 minutes in boiling salted water. Drain, peel, and grate coarsely.
Rinse, trim and grate zucchinis coarsely. Peel shallots and garlic and chop finely. Mix crème fraîche with cream, eggs and stir in about 2/3 of cheese until smooth.
Add vegetables and thyme and season with salt, pepper, and nutmeg. In a buttered baking dish, fill with mixture, flatten and sprinkle with Gruyere cheese.
Bake in preheated oven until golden brown, about 40 minutes. Serve with green salad if desired.
