Courgette Gratin with Goat's Cheese and Bulgur
28 min 1 serving 605 kcal · 30 g proteinLevel: Beginner
The nutritionist's note
Pre-cooking the courgettes stops them releasing water in the oven and making the gratin soggy. Eggs and goat's cheese cover B12 and calcium; the bulgur supplies complex carbohydrates.
Ingredients
1 serving
- courgettes300 g
- cooked bulgur150 g
- goat's cheese60 g
- eggs2 piece · 120 g
- olive oil12 g
Method
- 1
Preheat the oven to 200 °C.
- 2
Sauté the sliced courgettes for 8 minutes in a pan with the olive oil (12 g).
- 3
Combine with the cooked bulgur and the beaten eggs.
- 4
Transfer to a dish, top with the goat's cheese and bake for 15 minutes.
Nutrition facts
per serving
| Energy | 605 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 44 g |
| Fat | 33 g |
| Fibre | 9 g |
| Iron | 3.8 mg |
| Vitamin B12 | 1.8 µg |
Potential allergens
- lactose
- eggs
- gluten
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