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

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...

Show all

Vegan "Beefy" Burger

1 h 40 min

Risotto with Spinach and Peas

30 min

Greek Broccoli with Arugula Pesto and Roasted Lemon

30 min

Veggie Loaded Pasta Sauce

30 min

Tomato and Feta Pasta

50 min

Lentil moussaka

2 h 20 min

Caponata

50 min

Creamy Mac & Cheese

30 min

Ramen Noodle Soup

40 min

Pumpkin Curry

45 min

Mushroom Brown Rice Risotto (Diabetes)

1 h 15 min

Vegan Bolognese

50 min

Show all