Penne and Zucchini Gratin with Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 835 cal. | (40 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 566 mg | (57 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 267 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the gratin
- 350 grams Penne
- 40 grams scallions
- 100 grams Zucchini
- 100 grams Red Bell pepper
- 200 grams cooked ham
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- ground paprika (sweet)
- 300 grams Camembert
- 1 Tbsp chopped parsley
- For the sauce
- 3 eggs
- 125 milliliters Whipped cream
- 125 milliliters milk
- salt
- freshly ground peppers
- For garnish
- Basil
Preparation steps
Cook penne in plenty of boiling salted water until al dente. Drain, rinse in cold water and drain well.
Trim scallions and cut into thin rings. Trim zucchini and cut crosswise into thin slices. Rinse bell peppers, trim, cut in half, remove seeds, remove all white ribs and cut crosswise into thin strips. Cut ham into cubes approximately 5 mm (approximately 1/4 inch). Heat the oil in a pan and add scallions, bell peppers and zucchini. Fry for 2-3 minutes, then add the diced ham and fry briefly. Add the cooked penne to the pan and season with salt, pepper and paprika. Toss with the parsley. Remove rind from the Camembert and cut into about 5 mm (approximately 1/4 inch) cubes.
Layer half of the penne mixture into a large, lightly oiled baking dish. Spread half of the Camembert over the penne. Pour the remaining pasta over it and sprinkle with the remaining Camembert.
For the sauce, beat the eggs in a bowl with the cream and the milk. Season with salt and pepper and spread evenly over the baking dish.
Bake in preheated oven for 35-40 minutes at 180°C (approximately 350°F). Serve garnished with basil leaves.
