Mediterranean Vegetable Gratin
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
506
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 23.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the scallions and cut into thin rings. Peel and finely chop the garlic. Heat the butter in a pan and saute the scallions and garlic. Chop the capers and mix with the thyme and cream. Season with salt and pepper. Rinse and peel the potatoes. Rinse and peel the zucchini. Thinly slice the potatoes and zucchini. Rinse the tomatoes and cut into 1/2 cm thick slices.
2.
Layer the potato and zucchini slices in a greased baking dish. Cover with the scallion and garlic mixture. Season with salt, pepper and nutmeg. Sprinkle with a little of the cream sauce. Place the tomatoes on top and cover with the remaining cream sauce. Bake for about 50 minutes at 180°C (approximately 350°F). Serve hot.
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