Mushroom and Zucchini Gratin
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
159
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 159 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams small Zucchini
- 500 grams button Mushroom
- 3 Tbsps scallions
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 100 milliliters Vegetable broth
- 150 grams Yogurt (0.1% fat)
- 1 tsp cornstarch
- ½ tsp grated, organic Lemon peel
Preparation steps
1.
Rinse and cut the zucchini into finger-thick slices. Rinse the mushrooms and cut into large pieces.
2.
Heat the oil in a large skillet. Saute the zucchini and mushrooms over high heat, stirring constantly, until al dente. Season with salt and pepper. Remove from the heat and keep warm.
3.
Pour the broth into the pan. Mix the yogurt and cornstarch. Pour into the broth and bring to a boil, stirring constantly. Pour the zucchini and mushrooms into a baking dish. Add the sauce and bake for 5 minutes at 250°C (approximately 500°F).
4.
Mix the chives and lemon zest. Season with salt and pepper. Pour over the gratin and mix well. Serve immediately.
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