Parmesan Baked Zucchini
Parmesan Baked Zucchini - Quick and smart for after-work | Photo: Alina Wohldorf
Healthy, because
Even smarter
Nutritional values
The aromatic oven zucchini scores with abundant potassium - this electrolyte is important in the body for various metabolic processes, including for the transmission of stimuli and for the fluid balance of the body. With omega-3 fatty acids, pine nuts can have a positive effect on blood lipid levels in the body.
If you don't necessarily want to enjoy the oven zucchini low carb, you are welcome to serve a fresh baguette bread with it. And if you have enough time, then simply bake the bread yourself! For example, with our recipe for delicious ciabatta.
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 455 mg | (11 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 5 g |
Kitchen utensils
Preparation steps
Wash and clean the zucchini. Cut the zucchini with a large knife into oblong slices about 0.5 cm thick.
Brush the zucchini slices with olive oil and place on a baking sheet. Wash the thyme and shake dry. Pluck the leaves from the stems. Season the zucchini with salt and pepper and sprinkle with the thyme. Bake in the preheated oven at 200 °C (convection oven: 180 °C; gas: level 3) for approx. 15 minutes.
Meanwhile, toast the pine nuts in a hot pan without fat over medium heat for 2 minutes. While doing so, keep shaking the pan so that the kernels brown evenly. Then transfer to a plate and let cool. Shave the Parmesan.
Let the oven zucchini cool with the remaining oil in a covered dish. Then arrange on a platter sprinkled with the pine nuts and the Parmesan shavings.
