Polenta Vegetable Gratin

Name: Polenta Vegetable Gratin
Total time: 55 min
Yield: 4
Ingredients: 180 grams Polenta; 1 tsp dried thyme; 2 Tbsps olive oil; 500 milliliters Vegetable broth; butter (for the pan); 1 finely chopped shallot; 1 garlic clove; 1 red paprika (halved, seeded and finely diced); 0.5 tsp sweet ground paprika; 1 generous pinch Cumin; 1 generous pinch cayenne pepper; salt (and pepper); 80 grams coarsely grated Gruyere; 2 Tbsps finely chopped parsley; 1 Tbsp finely chopped oregano; lemon Juice; lemons (zest); 200 grams Zucchini (cut into thin strips)

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Health Score:

85 / 100

Difficulty:

easy

Difficulty

Preparation:

55 min.

Preparation

Calories:

267

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	267 cal.	(13 %)
Protein	8 g	(8 %)
Fat	21 g	(18 %)
Carbohydrates	11 g	(7 %)
Sugar added	0 g	(0 %)
Roughage	1.5 g	(5 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	0.1 μg	(1 %)
Vitamin E	1.5 mg	(13 %)
Vitamin K	22.7 μg	(38 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	2.3 mg	(19 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	14 μg	(5 %)
Pantothenic acid	0.3 mg	(5 %)
Biotin	2.1 μg	(5 %)
Vitamin B₁₂	0.4 μg	(13 %)
Vitamin C	25 mg	(26 %)
Potassium	209 mg	(5 %)
Calcium	217 mg	(22 %)
Magnesium	30 mg	(10 %)
Iron	1.3 mg	(9 %)
Iodine	11 μg	(6 %)
Zinc	1.1 mg	(14 %)
Saturated fatty acids	11.3 g
Uric acid	28 mg
Cholesterol	25 mg
Complete sugar	2 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 180 grams Polenta; 1 tsp dried thyme; 2 Tbsps olive oil; 500 milliliters Vegetable broth; butter (for the pan); 1 finely chopped shallot; 1 garlic clove; 1 red paprika (halved, seeded and finely diced); ½ tsp sweet ground paprika; 1 generous pinch Cumin; 1 generous pinch cayenne pepper; salt (and pepper); 80 grams coarsely grated Gruyere; 2 Tbsps finely chopped parsley; 1 Tbsp finely chopped oregano; lemon Juice; lemons (zest); 200 grams Zucchini (cut into thin strips)

How healthy are the main ingredients?

Zucchini Polenta olive oil parsley oregano thyme

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Preparation steps

Saute the thyme in 1 tablespoon of oil and pour in the vegetable broth. Stir in the polenta. Cook briefly, stirring constantly. Lower the heat and allow the polenta to swell for about 10 minutes. Spread in a buttered baking dish, smooth and let cool slightly.

Saute the shallot, pressed garlic and diced pepper in the remaining oil. Season with the paprika, cumin, cayenne pepper, salt and pepper. Simmer for about 3 minutes. Stir in the cheese, lemon zest and herbs.

Season the zucchini with lemon juice and salt. Spread the zucchini slices on the polenta. Spread the cheese mixture on top of the zucchini. Bake for about 20 minutes at 200°C (approximately 400°F). Serve immediately.

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