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Tomato and zucchini potato gratin

Vegetarian Gratin Weight Watchers
Course: Main course
Preparation: 35 minutes
Cooking: 25 minutes
Cost per serving: 1,05 €
Energy: 438 kcal / serving
Nutritional score:

Instructions

  • 1.   Wash the potatoes and cook them with the skin in salted water for 20 to 25 minutes. Cook the eggs in boiling water for 8 to 10 minutes to obtain boiled eggs. Rinse with cold water, peel and slice. Preheat the oven to 180 ° C (gas oven: th.2, hot air oven: 160 ° C). Wash and slice the tomatoes. Peel and dice the onion. Wash and cut the zucchini into thin slices.
  • 2.   Discard the cooking water from the potatoes. Peel and slice the potatoes. For the sauce, heat the oil in a saucepan over medium heat and brown the onion. 2 minutes. Squeeze the garlic and steam briefly. Sprinkle with flour and let slightly sweat. Deglaze with broth and milk. Bring to a boil. Salt and pepper.
  • 3.   Arrange the potatoes, tomatoes, zucchini and eggs in layers in a baking dish (about 20 x 30 cm). Salt and pepper. Pour the sauce over everything and sprinkle with grated cheese. Cook the gratin in the middle of the oven approx. 25 minutes. Serve.

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Ingredients for servings

  • 850 g of potato
  • 7 eggs
  • 600 g of tomato
  • 1 onion
  • 1 zucchini
  • 1 teaspoon of olive oil
  • 1 garlic clove
  • 1 tablespoon of flour
  • 150 ml of vegetable broth
  • 150 ml of milk
  • 50 g of grated cheese

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    438 kcal
    22 %
  • Matières grasses
    16,71 g
    24 %
  • dont saturés
    5,76 g
    29 %
  • Glucides
    42,02 g
    16 %
  • dont sucres
    9,24 g
    10 %
  • Protéines
    25,19 g
    50 %
  • Fibres
    6,74 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.