11
Millefeuille of zucchini, tuna and potato
5
(13)
55 min
0 kcal
Lydia_Realfood
Preparación de la receta
1
Peel, wash and cut the potato into not very thin slices, about 0.5 cm approx. Do the same with the zucchini. Drain the liquid from the tuna.
2
In an ovenproof dish, place a base of crushed tomato and sprinkle with Provencal herbs. Place a layer of potato and on top another of zucchini. Season with salt and pepper "sparingly" and pour a dash of EVOO (if you want extra flavor, you can use coconut oil 😋).
3
Preheat oven 10 minutes at 200°.
4
Add the tuna, ricotta cheese and more crushed tomato on top (herbs to taste). This time we cover first with the zucchini and then the potato. Season with salt and pepper and drizzle of EVOO or coconut oil. Cover everything with grated Parmesan cheese.
5
Bake for about 30 minutes with heat up and down at 180 ° then just gratin and ready!
Ingredientes
4 raciones
4 raciones
Zucchini
460 gramos (aprox. 1 unidad)
Potato
460 gramos (aprox. 2 unidades)
Yellowfin tuna, natural
130 gramos (aprox. 2 latas)
Ricotta cheese
100 gramos (aprox. 1 tarrina)
Crushed tomato
90 gramos (aprox. 6 cucharadas)
Parmesan cheese
40 gramos (aprox. 2 puñados)
Extra virgin olive oil
3 gramos (aprox. ½ cucharaditas)
Provencal herbs
2 gramos (aprox. ½ cucharaditas)
Black pepper
2 gramos (aprox. ½ cucharaditas)
Salt
2 gramos (aprox. ½ cucharaditas)
Ingredients
Steps
Calories
Ingredientes
4 raciones
4 raciones
Zucchini
460 gramos (aprox. 1 unidad)
Potato
460 gramos (aprox. 2 unidades)
Yellowfin tuna, natural
130 gramos (aprox. 2 latas)
Ricotta cheese
100 gramos (aprox. 1 tarrina)
Crushed tomato
90 gramos (aprox. 6 cucharadas)
Parmesan cheese
40 gramos (aprox. 2 puñados)
Extra virgin olive oil
3 gramos (aprox. ½ cucharaditas)
Provencal herbs
2 gramos (aprox. ½ cucharaditas)
Black pepper
2 gramos (aprox. ½ cucharaditas)
Salt
2 gramos (aprox. ½ cucharaditas)
1
Peel, wash and cut the potato into not very thin slices, about 0.5 cm approx. Do the same with the zucchini. Drain the liquid from the tuna.
2
In an ovenproof dish, place a base of crushed tomato and sprinkle with Provencal herbs. Place a layer of potato and on top another of zucchini. Season with salt and pepper "sparingly" and pour a dash of EVOO (if you want extra flavor, you can use coconut oil 😋).
3
Preheat oven 10 minutes at 200°.
4
Add the tuna, ricotta cheese and more crushed tomato on top (herbs to taste). This time we cover first with the zucchini and then the potato. Season with salt and pepper and drizzle of EVOO or coconut oil. Cover everything with grated Parmesan cheese.
5
Bake for about 30 minutes with heat up and down at 180 ° then just gratin and ready!
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Dinner
Tupper
Meals
The Best Recipe
Vegetables
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