Zucchini and Tomato Gratin
Zucchini and Tomato Gratin - Great for Meatless Monday!
Healthy, because
Even smarter
Nutritional values
Both zucchini and tomatoes are great for the figure, as they contain few calories and yet are satiating. The secondary plant substance lycopene from tomatoes is a booster for the whole body. It is believed to prevent cardiovascular disease. Parmesan cheese is good for our bones and teeth because it is rich in calcium and vitamin D, which promotes the storage of calcium.
Serve the gratin with a filling side dish such as rice, couscous or potatoes. You can use green and yellow zucchini to enhance the appearance of the gratin. Alternatively, the recipe can also be prepared with eggplant.
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 514 mg | (51 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 10 g |
Ingredients
Preparation steps
Rinse the zucchini, cut off the ends and thinly slice. Blanch the tomatoes, peel and halve.
Grease a baking dish with 1 tablespoon of oil.
Alternately layer the zucchini slices and tomato halves in the baking dish.
Pluck the basil leaves, chop and sprinkle over the vegetables. Season with salt and pepper. Mix the cream with approximately 3 ounces of parmesan cheese and pour over the vegetables. Sprinkle with the remaining cheese.
Bake for about 35 minutes at 350°F. Remove from the oven and serve immediately.
