Stuffed Vegetables

2.9 8 évaluation

Prép. 25min

Total 1h 20min

4 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 520.7 mg

Protides 10.5 g

Calories 1126.9 kJ / 269.4 kcal

Lipides 7.6 g

Fibre 11.5 g

Graisses saturées 1.6 g

Glucides 43.5 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

The basic cookbook 177 Recettes
Canada

The Basic Cookbook 176 Recettes
États-Unis

Vous pourriez aussi aimer...

Green Smoothie

Green Smoothie

10min

Three Course Meal for 2 - Vegetable Soup, Chicken Pie with Rice & Steamed Apple

Three Course Meal for 2 - Vegetable Soup, Chicken Pie with Rice & Steamed Apple

1h 20min

Baked Spinach and Eggs

Baked Spinach and Eggs

35min

Apple Sauce

Apple Sauce

20min

Ratatouille

Ratatouille

40min

Salmon in Mushroom Cream Sauce with Potatoes

Salmon in Mushroom Cream Sauce with Potatoes

50min

Rice Salad with Eggs and Tuna Fish

Rice Salad with Eggs and Tuna Fish

1h

Pasta Salad with Trout and Vegetables

Pasta Salad with Trout and Vegetables

45min

Tagliatelle with Porcini Mushrooms

Tagliatelle with Porcini Mushrooms

1h

Eggplant with Feta Cheese and Sundried Tomatoes

Eggplant with Feta Cheese and Sundried Tomatoes

1h 10min

Eggplant and Tomato Pasta

Eggplant and Tomato Pasta

45min

Garbanzo Bean Soup with Spinach

Garbanzo Bean Soup with Spinach

40min