Zucchini Tomato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 145.7 μg | (243 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams medium Zucchini
- 2 Beefsteak tomato
- 3 sundried Tomatoes
- 125 grams Spinach
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 tsp dried marjoram
- 2 Tbsps White vinegar
- 150 grams Mozzarella
Preparation steps
Rinse and slice the zucchini. Blanch the tomatoes for a few seconds. Peel and cut into cubes. Cut the sundried tomatoes into thin strips. Rinse, drain and chop coarsely the spinach
Heat oil in a nonstick skillet. Cook the zucchini until golden brown on both sides. Drain on paper towels. Add the diced tomatoes to the pan. Cook for 2 minutes. Season with salt, pepper and marjoram. Deglaze with vinegar and boil until it thickens.
Place half the zucchini in a greased baking dish. Sprinkle with half of the spinach. Spread half of the tomato sauce and tomato strips on top. Sprinkle with the remaining spinach and finish with zucchini and tomatoes. Cut mozzarella into slices and place on top. Bake in preheated 200°C (approximately 400°F) oven for about 25 minutes or until golden brown
