Potato Zucchini Bake recipe - How to make Potato Zucchini Bake
Main Procedure- Grease a glass baking tray with butter and arrange the potato slices at the bottom in an even layer.
- Put ½ tablespoons of cream, 2 tablespoons of cheese, salt, pepper and oregano over the potatoes.
- Arrange the zucchini slices over the potatoes in an even layer.
- Put ½ tablespoons of cream, 2 tablespoons of cheese, salt, pepper and oregano over the zucchini.
- Arrange the tomato slices over the zucchini in an even layer.
- Put the remaining cream, cheese, salt, pepper and oregano over the tomatoes.
- Bake in a pre-heated oven at 200ºC (400ºF) for 20 minutes or till the cheese melts and turns light brown in colour.
- Remove, divide into 4 equal portions and serve immediately with tomato ketchup.
Nutrient values per serving
Energy | 68 cal |
Protein | 1.6 g |
Carbohydrates | 10.9 g |
Fiber | 1.7 g |
Fat | 2.3 g |
Cholesterol | 0 mg |
Vitamin A | 188.2 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.8 mg |
Vitamin C | 23.2 mg |
Folic Acid | 31.3 mcg |
Calcium | 29.1 mg |
Iron | 0.6 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 19.2 mg |
Potassium | 284.1 mg |
Zinc | 0.4 mg |