Zucchini-Tomato Rice Gratin
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 418 mg | (42 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- salt
- 2 green Zucchini
- 1 yellow Zucchini
- 300 grams Cherry tomatoes
- 1 onion
- 1 garlic clove
- 1 sprig Sage (leaves plucked off)
- 150 milliliters dry white wine
- freshly ground peppers
- 120 grams freshly grated Parmesan
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Cook the rice in 400 ml (approximately 1 1/3 cup) of boiling salted water for about 15 minutes until al dente.
3.
Rinse, trim and cut the green and yellow zucchini into thin slices. Rinse and halve the tomatoes.
4.
Peel the onion and garlic and chop finely.
5.
Cool the rice and mix with the zucchini, tomato, onion, garlic and sage leaves. Pour into a buttered baking dish, add the wine, season with salt and pepper, sprinkle with cheese and bake in the preheated oven for 15-20 minutes. Remove and serve immediately.
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