Cround Meat Gratin with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,130 mg | (28 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 22.7 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 Zucchini
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 3 slices Toast
- 150 grams black Olives (without stone)
- 1 Tbsp Caper
- 800 grams mixed Ground meat
- 2 eggs
- 2 Tbsps freshly chopped thyme
- salt
- freshly ground peppers
- 150 grams Feta
- 150 grams Cherry tomatoes
Preparation steps
Rinse and trim zucchini, chop. Peel and finely chop onion and garlic. Heat oil in a pan and saute vegetables for about 2-3 minutes. Remove from heat and let cool.
Soak toast in a little lukewarm water.
Set 2-3 tablespoons of olives aside and chop the rest together with capers. Add chopped olives and capers to ground meat, squeezed bread,eggs, thyme and 2-3 tablespoons of sauteed vegetbles, mix well. Season with salt and pepper.
Spread meat mixture in a lined with parchment paper baking pan and smooth. Sprinkle with olives, spread with remaining vegetables and crumbled feta. Rinse and slice tomatoes, spread on top. Season with salt and pepper and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour. If gratin browns too much, cover with parchment paper. Remove from the oven and serve.
