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

Baked Beet Falafel Buddha Bowls

1 h 5 min

Dhaba Style Dal Fry

1 h 45 min

Broccoli Stem Soup with Crispy Potato Skins

45 min

Vegetarian Potstickers with Chili Dipping Sauce

45 min

Risotto with Broccolini

35 min

Maple-glazed Carrots

45 min

Chickpea Ratatouille

1 h

Green Goddess Spelt Pasta

15 min

Healthy Tamales

1 h 30 min

Spicy Sweet Potato and Kale Soup

40 min

Vegetable Consommé with Gnocchi

30 min

Vegan Mac and Cheese (TM7)

20 min

Show all