Zucchini Tomato Casserole
Zucchini Tomato Casserole - Hearty Vegetarian Delight
Nutritional values
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 64.6 μg | (108 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 208 mg | (219 %) | ||
| Potassium | 1,386 mg | (35 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- 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
Preparation steps
Peel the onions, halve and cut into strips.
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.
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.
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.
