Zucchini-Tomato Rice Gratin

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Zucchini-Tomato Rice Gratin
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
423
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 cal.(20 %)
Protein19 g(19 %)
Fat10 g(9 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.9 mg(16 %)
Vitamin K25.9 μg(43 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.4 mg(29 %)
Folate54 μg(18 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C49 mg(52 %)
Potassium694 mg(17 %)
Calcium418 mg(42 %)
Magnesium81 mg(27 %)
Iron3.1 mg(21 %)
Iodine35 μg(18 %)
Zinc3.3 mg(41 %)
Saturated fatty acids6.5 g
Uric acid113 mg
Cholesterol25 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
250 grams Long grain rice
salt
2 green Zucchini
1 yellow Zucchini
300 grams Cherry tomatoes
1 onion
1 garlic clove
1 sprig Sage (leaves plucked off)
150 milliliters dry white wine
freshly ground peppers
120 grams freshly grated Parmesan
How healthy are the main ingredients?
Long grain riceParmesanSagesaltZucchiniZucchini

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Cook the rice in 400 ml (approximately 1 1/3 cup) of boiling salted water for about 15 minutes until al dente.

3.

Rinse, trim and cut the green and yellow zucchini into thin slices. Rinse and halve the tomatoes.

4.

Peel the onion and garlic and chop finely.

5.

Cool the rice and mix with the zucchini, tomato, onion, garlic and sage leaves. Pour into a buttered baking dish, add the wine, season with salt and pepper, sprinkle with cheese and bake in the preheated oven for 15-20 minutes. Remove and serve immediately.