Ratatouille
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
168
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 500 grams Cherry tomatoes
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- 1 tsp Tomato paste
- 1 splash dry white wine
- 1 Tbsp freshly chopped Basil
- 1 pinch sugar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the zucchini and cut into 3-4 mm (approximately 1/4-1/6 inch) slices. Rine the tomatoes and cut in half. Remove the stems and chop. Peel the onion and garlic. Chop finely and sauteé until translucent in 2 tablespoons of hot oil. Stir in the tomato paste and deglaze with the wine. Pour in the broth and let simmer for about 10 minutes, stirring occasionally. Add the basil and season with sugar, salt, and pepper.
2.
Sauteé the zucchini slices in the remaining hot oil until golden brown, about 3-4 minutes. Add the tomatoes to the pan and season with salt and pepper.
3.
Spread the tomato sauce on a plate. Place the zucchini and tomatoes on the sauce. Serve garnished with basil and Parmesan.
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