Stuffed Vegetables

Stuffed Vegetables

2.9 7 ratings

Prep. 25 min

Total 1 h 20 min

4 portions

Ingredients

zucchini (approx. 4.5 oz ea.)
2
eggplants (approx. 14 oz ea.)
2
white onions (approx. 4 oz ea.)
2
water
18 oz
extra virgin olive oil plus extra to grease and drizzle
½ oz
bread crumbs
3 ½ oz
fresh basil leaves
10
large egg
1
whole milk
1 oz
salt
½ tsp
ground black pepper
1 pinch

Nutrition per 1 portion

Calories 269.4 kcal / 1126.9 kJ

Protein 10.5 g

Fat 7.6 g

Carbohydrates 43.5 g

Fibre 11.5 g

Saturated Fat 1.6 g

Sodium 520.7 mg

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

The basic cookbook 177 Recipes
Canada

The Basic Cookbook 176 Recipes
United States

You might also like...

Banana Bread

Banana Bread

1 h 50 min

Lentil Moussaka

Lentil Moussaka

2 h 20 min

Shepherd's Pie

Shepherd's Pie

1 h 15 min

Minestrone

Minestrone

45 min

Steamed Mahi Mahi and Mixed Vegetable Parcels

Steamed Mahi Mahi and Mixed Vegetable Parcels

1 h 15 min

Chocolate Chip Muffins

Chocolate Chip Muffins

1 h

Baked Spinach and Eggs

Baked Spinach and Eggs

35 min

Salmon in Mushroom Cream Sauce with Potatoes

Salmon in Mushroom Cream Sauce with Potatoes

50 min

Vegetable Soup

Vegetable Soup

35 min

Broccoli and Potatoes with Blue Cheese Sauce

Broccoli and Potatoes with Blue Cheese Sauce

45 min

Garbanzo Bean Soup with Spinach

Garbanzo Bean Soup with Spinach

40 min

Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

35 min