Zucchini and vegetable montadito

40 min
Suitable for vegetarians
Seasonal period: March, April, May, June, July, August, September
Allergens:
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.5 kg
Table salt 3.75 g
Margarine 0.006 kg
Sunflower oil 0.006 l
Garlic, bulb 0.9 ud
Onion 0.4 kg
Leek 0.3 ud
Carrots 0.35 kg
Bell pepper 0.375 kg
Natural mushrooms 0.4 kg
Mushroom cream 0.2 l
Tomato sauce 0.5 l
Grated cheese 0.1 kg
See Recipe
Onion 0.047 kg
Natural mushrooms 0.04 kg
Sunflower oil 0.001 l
Plain flour 0.009 kg
Vegetable stock 0.2 l
Table salt 1.0 g
See Recipe
Onion 0.167 kg
Garlic, bulb 0.267 ud
Green pepper 0.1 kg
Diced tomato 0.667 kg
Sunflower oil 0.017 l
Table salt 0.233 g
Sugar 0.0 kg
Elaboration

For this recipe, you will need to make the following preparations:

To make the vegetables for the finger food:

  • Slice the zucchini and sauté.
  • Cut the garlic into brunoise, the onion into julienne, the leek into strips and the pepper in cubes. Sauté the vegetables starting with the ones that take more time to cook.
  • Lastly, add to them the sliced mushrooms and sauté.
  • Cut the carrots into cubes and cook.
  • Grease a tray with margarine and place the potato slices overlapping.
  • Put the vegetables on top. Then, pour the mushroom cream over the sautéed potato (as if you were making a cake). Optionally, you can dust the top with cheese. Bake for 20 minutes.
  • Decorate the vegetable finger food with the tomato sauce and fried leeks.
Nutritional information (1 portion)
Energy
262.72
kcal
Carbohydrates
25.47
g
Proteins
14.95
g
Lipids
10.91
g
Sugars 14.74 g
Salt (Sodium) 681.77 mg
Folic acid 132.76 ug
Vitamin C 112.33 g
Vitamin A 1410.02 ug
Zinc 1.72 mg
Iron 4.9 mg
Calcium 522.45 mg
Cholesterol 21.45 mg
Polyunsaturated fatty acids 2.88 g
Monounsaturated fatty acids 2.76 g
Saturates 4.24 g
Fiber 9.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.