Zucchini Tomato Gratin

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Zucchini Tomato Gratin
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
2 d. 12 h.
Preparation
Calories:
430
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie430 cal.(20 %)
Protein25 g(26 %)
Fat28 g(24 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.8 mg(100 %)
Vitamin D1.3 μg(7 %)
Vitamin E7.8 mg(65 %)
Vitamin K49.2 μg(82 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.8 mg(57 %)
Folate168 μg(56 %)
Pantothenic acid1.9 mg(32 %)
Biotin30.3 μg(67 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C108 mg(114 %)
Potassium1,391 mg(35 %)
Calcium482 mg(48 %)
Magnesium126 mg(42 %)
Iron5 mg(33 %)
Iodine28 μg(14 %)
Zinc3.4 mg(43 %)
Saturated fatty acids14 g
Uric acid102 mg
Cholesterol167 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
4 small Zucchini
16 small Tomatoes
150 grams Gruyere
150 milliliters Vegetable broth
125 grams Whipped cream
2 eggs
2 garlic cloves
1 bunch Basil
2 Tbsps Sunflower seed
How healthy are the main ingredients?
Whipped creamSunflower seedBasilZucchiniTomatoegg

Preparation steps

1.

Rinse the zucchini, cut off the ends and cut into thick slices. Rinse the tomatoes and pat dry. Mix the vegetable broth, cream, eggs and grated cheese. Season with salt and pepper. Peel the garlic. Squeeze 1 clove into the cream mixture. Rub the other clove on an ovenproof dish.

2.

Place the tomatoes along the edge of the baking dish. Layer the zucchini slices in the middle. Pour the egg-cream mixture over the vegetables. Sprinkle with sunflower seeds and basil. Bake for about 45 minutes at 180°C (approximately 350°F). Remove from the oven and serve immediately.