Hearty Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
492
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 50.2 μg | (84 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 419 mg | (42 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 2 Beefsteak tomato
- 2 Bologna sausages
- 1 bunch parsley
- ½ bunch Basil
- 150 grams grated Gouda
- salt (and pepper)
Preparation steps
1.
Rinse the tomatoes and cut into slices. Rinse the zucchini, chop off the ends and slice. Rinse and finely chop the parsley. Rinse the basil.
2.
Grease a baking dish. Alternately layer the tomato and zucchini slices in the baking dish. Slice the bologna and layer between the vegetables.
3.
Sprinkle with the parsley, grated cheese and season with salt and pepper. Bake for about 20 minutes at 180°C (approximately 350°F). Serve garnished with basil.
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