Zucchini Tomato Gratin
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 49.2 μg | (82 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 30.3 μg | (67 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,391 mg | (35 %) | ||
| Calcium | 482 mg | (48 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
