Stuffed Vegetables

2.9 8 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

Difficulty

medium

Nutrition per 1 portion

Sodium 520.7 mg

Protein 10.5 g

Calories 1126.9 kJ / 269.4 kcal

Fat 7.6 g

Fibre 11.5 g

Saturated Fat 1.6 g

Carbohydrates 43.5 g

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Also featured in

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The Basic Cookbook 176 Recipes
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