Stuffed Vegetables

2.9 8 rating

Prep. 25min

Total 1 h 20min

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

Fiber 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®.

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...

Broccoli and Potatoes with Blue Cheese Sauce

45min

Steamed Carrot and Zucchini Tagliatelle

35min

Salmon in Mushroom Cream Sauce with Potatoes

50min

Chicken with Creamy Vegetable Sauce

50min

Apple Cake

1 h

Lemon Bundt Cake

2 h

Vegetable and Pasta Soup (12-18 months)

25min

Cauliflower Rice Pilaf with Yams

40min

Minestrone

45min

Vegetable Soup

35min

Halibut and Potatoes with Tomato Sauce

50min

Garbanzo Bean Soup with Spinach

40min