Classic Vegetarian Dish

Zucchini Tomato Casserole

with potatoes
4.5
Average: 4.5 (2 votes)
(2 votes)
Zucchini Tomato Casserole

Zucchini Tomato Casserole - Hearty Vegetarian Delight

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
268
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie268 cal.(13 %)
Protein8 g(8 %)
Fat11 g(9 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E6 mg(50 %)
Vitamin K64.6 μg(108 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.8 mg(57 %)
Folate155 μg(52 %)
Pantothenic acid1.5 mg(25 %)
Biotin14.3 μg(32 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C208 mg(219 %)
Potassium1,386 mg(35 %)
Calcium92 mg(9 %)
Magnesium88 mg(29 %)
Iron3.9 mg(26 %)
Iodine11 μg(6 %)
Zinc1.2 mg(15 %)
Saturated fatty acids1.7 g
Uric acid87 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
2 onions
1 chopped chili pepper
26 ozs Tomatoes
2 Zucchini
18 ozs potatoes
2 yellow Bell pepper
7 ozs Vegetable broth
4 Tbsps olive oil
2 Tbsps chopped marjoram
2 Tbsps chopped parsley
1 Tbsp chopped parsley (for garnish)
salt
freshly ground peppers
How healthy are the main ingredients?
Tomatopotatoolive oilmarjoramparsleyparsley

Preparation steps

1.

Peel the onions, halve and cut into strips.

2.

Blanch the tomatoes in hot water, peel, remove the stalks and cut into thick slices. Rinse and slice the zucchini. Rinse the peppers, halve, remove the seeds and ribs and cut into strips. Peel and finely slice the potatoes.

3.

Grease a baking dish with 1 tablespoon of oil. Spread half of the tomato slices on the bottom and season with salt, pepper and 1/4 of the herbs. Layer the potatoes on top and season with salt and pepper. Mix the zucchini, peppers, chile pepper and herbs. Season with salt and pepper and pour over the potatoes. Cover with the remaining tomatoes, season and drizzle with the remaining oil.

4.

Pour in the vegetable broth. Bake for about 50 minutes at 180°C / 350°F. If necessary, cover with aluminum foil. Serve sprinkled with parsley.

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