Potato Zucchini Bake


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Potato Zucchini Bake


Added to 39 cookbooks   This recipe has been viewed 16469 times

Potato and cheese… both are hot favorites with kids! Cheese is high in protein and calcium, a perfect food for growing kids; however it is better to restrict its intake... no thanks to its high fat content. I have used mozzarella cheese instead of cooking cheese as its fat content is comparatively lower.

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Potato Zucchini Bake recipe - How to make Potato Zucchini Bake

Preparation Time: 10 Minutes   Cooking Time: 20 Minutes   Total Time:     Makes 4 servings
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Method
    Main Procedure
  1. Grease a glass baking tray with butter and arrange the potato slices at the bottom in an even layer.
  2. Put ½ tablespoons of cream, 2 tablespoons of cheese, salt, pepper and oregano over the potatoes.
  3. Arrange the zucchini slices over the potatoes in an even layer.
  4. Put ½ tablespoons of cream, 2 tablespoons of cheese, salt, pepper and oregano over the zucchini.
  5. Arrange the tomato slices over the zucchini in an even layer.
  6. Put the remaining cream, cheese, salt, pepper and oregano over the tomatoes.
  7. Bake in a pre-heated oven at 200ºC (400ºF) for 20 minutes or till the cheese melts and turns light brown in colour.
  8. Remove, divide into 4 equal portions and serve immediately with tomato ketchup.

Nutrient values per serving
Energy68 cal
Protein1.6 g
Carbohydrates10.9 g
Fiber1.7 g
Fat2.3 g
Cholesterol0 mg
Vitamin A188.2 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C23.2 mg
Folic Acid31.3 mcg
Calcium29.1 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium19.2 mg
Potassium284.1 mg
Zinc0.4 mg

RECIPE SOURCE : Growing Kids Cook BookBuy this cookbook

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