Zucchini Tomato Gratin

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Zucchini Tomato Gratin
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
152
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie152 cal.(7 %)
Protein10 g(10 %)
Fat8 g(7 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin K145.7 μg(243 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.5 mg(36 %)
Folate131 μg(44 %)
Pantothenic acid1 mg(17 %)
Biotin15.5 μg(34 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C78 mg(82 %)
Potassium928 mg(23 %)
Calcium126 mg(13 %)
Magnesium70 mg(23 %)
Iron3.3 mg(22 %)
Iodine16 μg(8 %)
Zinc0.9 mg(11 %)
Saturated fatty acids1.6 g
Uric acid75 mg
Cholesterol4 mg
Complete sugar10 g

Ingredients

for
4
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
How healthy are the main ingredients?
ZucchiniMozzarellaSpinachmarjoramTomatosalt

Preparation steps

1.

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

2.

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.

3.

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