Baked Tomatoes and Zucchini with Garlic

4.666665
Average: 4.7 (3 votes)
(3 votes)
Baked Tomatoes and Zucchini with Garlic

Baked Tomatoes and Zucchini with Garlic - A Mediterranean dish that takes you on a flavor holiday!

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
167
calories
Calories

Healthy, because

Even smarter

Nutritional values

Few ingredients, but a lot of good things come into the casserole dish: tomatoes bring plenty of anti-inflammatory lycopene into play. Zucchini scores with super-low calories, but plenty of beta-carotene. The natural colouring agent is a precursor of vitamin A, which the body needs for the visual process, among other things.

Vegetables and ingredients can be exchanged without any problems! The casserole also tastes wonderful with aubergines, peppers, olives or sheep's cheese.

1 serving contains
(Percentage of daily recommendation)
Calorie167 cal.(8 %)
Protein4 g(4 %)
Fat13 g(11 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.4 mg(28 %)
Vitamin K32.9 μg(55 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate75 μg(25 %)
Pantothenic acid0.7 mg(12 %)
Biotin10 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C51 mg(54 %)
Potassium627 mg(16 %)
Calcium45 mg(5 %)
Magnesium37 mg(12 %)
Iron1.8 mg(12 %)
Iodine4 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids1.9 g
Uric acid40 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
2 onions
2 Zucchini
800 grams Tomatoes
5 Tbsps olive oil
2 garlic cloves
salt
peppers
4 sprigs thyme
How healthy are the main ingredients?
Tomatoolive oilthymeonionZucchinigarlic clove

Preparation steps

1.

Peel the onions and cut into thin rings. Rinse zucchini and tomatoes, trim and cut both into about 1 cm (approximately 1/2-inch) thick slices.

2.

Heat 2 tablespoons oil in a pan. Sauté onions until soft over medium heat. Coat a baking dish with 1 teaspoon oil. Layer in the onions and add 1 layer each of zucchini and tomatoes.

3.

Peel garlic, cut into slices, place in a bowl and season with salt and pepper. Stir in remaining oil and pour over the vegetables.

4.

Bake in preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown, 30-35 minutes. If necessary add water to prevent scorching.

5.

Meanwhile, rinse the thyme and shake dry. Sprinkle thyme sprigs on top of the casserole and serve.

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